Pappasito's Salsa Recipe For Tortilla Chips
Follow this Pappasito's Salsa Recipe ingredients and directions and make a perfect Salsa as a sauce for eating your chips like Pappasito's Restaurant.
Equipment & Tools
- Stove
- Skillet
- Food Processor
- Measuring Cup
- Measuring Spoon
- Knife
- Cutting Board
- Wooden Spoon
- Serving Bowl
Ingredients
- Pompeian Cooking Spray, Recommended
- 2 Jalapeno Pepper, Minced
- 2 Fresh Poblano Pepper
- 3 lb Fresh Tomatoes
- 1 cup White Onion, Diced
- 1 tsp McCormick Celery Salt, Recommended
- ½ cup Fresh Cilantro
- ¼ tsp Dried Oregano
- ½ tsp Ground Black Pepper
- ½ tsp Lawry’s Coarse Garlic Salt, Recommended
- 1 tsp White Sugar
- 1 cup Water
Instructions
- Cook the coarsely chopped poblano and jalapeno peppers in a moderately heated skillet that has been sprayed with cooking spray.
- Stir and cook until the skins turn dark on the sides of the peppers.
- Add tomatoes and roast the tomatoes until the skins of the tomatoes are dark brown on a few sides.
- Take the skillet off the flame.
- Place the onion in the hot skillet after it has been removed from the heat. Stir until it is well mixed.
- In a food processor, combine the celery salt and oregano, cilantro and sugar, garlic salt, and pepper.
- Add onions, and peppers along with tomatoes to the food processor.
- Add water and process gradually. Just enough processing to chop it to medium consistency but not to a smooth paste. It should remain a bit lumpy.
- Take salsa out of the food processor and transfer it to an oven-ready skillet set over medium-high temperature.
- Cook, stirring quickly for about 4 minutes.
- Serve immediately with tortilla chips!
Nutrition
Serving: 2tbspCalories: 24kcal (1%)Carbohydrates: 5g (2%)Protein: 1g (2%)Fat: 0.4g (1%)Saturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 35mg (2%)Potassium: 239mg (7%)Fiber: 1.3g (5%)Sugar: 3.1g (3%)Calcium: 12mg (1%)Iron: 0mg
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