Recipe

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• 8 roma tomatoes (whole )
• 1 small yellow onion, diced (1/3 - 1/2 cup diced )
• 1 fresh jalapeno pepper, stem removed and seeded
• 1/2 tsp celery salt
• 1/8 tsp oregano
• 1/4 cup fresh cilantro
• 1/2 tsp sugar
• 1 fresh poblano pepper
• 1/4 tsp garlic salt
• 1/2-3/4 cup water
• 1/4 tsp black pepper

• 1 In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper.
• 2 Brown and stir until the skins have turned dark on many sides of peppers.
• 3 Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat.
• 4 Put onion in hot skillet that has been removed from the heat and stir.
• 5 In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper.
• 6 Pour peppers, onions and tomatoes and add water a little at a time; process just enough to chop to a medium
• 7 consistency but not to a smooth paste, leave a little chunky.
• 8 Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.