Directions:
- In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper.
- Brown and stir until the skins have turned dark on many sides of peppers.
- Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat.
- Put onion in hot skillet that has been removed from the heat and stir.
- In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper.
- Pour peppers, onions and tomatoes and add water a little at a time; process just enough to chop to a medium
- Consistency but not to a smooth paste, leave a little chunky.
- Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.4 Kcal (203 kJ) | ||
| Calories from fat | 17.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 3% | |
|---|---|---|---|
| Sodium | 38.48mg | 2% | |
| Potassium | 334.48mg | 7% | |
| Total Carbs | 7.09g | 2% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 1.49g | 3% | |
| Vitamin C | 22.2mg | 37% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 26.23 Kcal (110 kJ) | ||
| Calories from fat | 9.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 3% | |
|---|---|---|---|
| Sodium | 20.86mg | 2% | |
| Potassium | 181.28mg | 7% | |
| Total Carbs | 3.84g | 2% | |
| Sugars | 2.27g | 17% | |
| Dietary Fiber | 0.97g | 7% | |
| Protein | 0.81g | 3% | |
| Vitamin C | 12mg | 37% | |
| Calcium | 11.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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