Make fresh Pappasito’s Salsa just like they do. Fresh pan-roasted vegetables make a delicious salsa that will put any jarred salsa to shame.
You can judge the quality of a Mexican or Southwestern restaurant by the salsa it serves. Salsa means “sauce” in Spanish, and there are dozens of different varieties out there to try.
The distinctive taste of this salsa recipe comes not only from its use of unusual seasonings like celery salt and oregano but also through the technique of pan roasting the ingredients. This recipe takes less than thirty minutes to prepare, and it is a healthier and much more flavorful alternative to store-bought salsa.
Why a Roasted Salsa Recipe?
Most people think of tomato-based salsas as fresh and bright in flavor with more than enough acid to pucker their lips. But there is a subtler side to salsa.
This recipe is a bit sweeter with just enough heat from the peppers to cut through its richness for a more balanced flavor profile. Roasting vegetables helps to increase the sweetness level of the salsa through caramelization without adding too much additional sugar to the recipe.
The Origins of This Salsa
The recipe below is inspired by the salsa served at Pappasitos Cantina restaurants. Pappasitos Cantina has multiple locations throughout Texas and Georgia and has been serving freshly made food since 1976. The chain is well-loved by many locals.
It is a favorite stop for visitors who are craving quality and authentic Mexican and Southwest dishes. But not everyone is lucky enough to live near a Pappasitos Cantina. Now, no matter where you live, you can experience the one-of-a-kind taste of the famous Pappasitos salsa any time you want when you make this homemade salsa version of the original.
Extra Hints For Making Pappasito’s Salsa
- Always use the freshest ingredients you can find. Canned tomatoes may be acceptable for other salsa recipes, but not in this one. Ripe tomatoes have a dense flesh that won’t water down your salsa and holds up well during the roasting process.
- Be careful when cutting the jalapeno pepper. If you are particularly sensitive to peppers, wear gloves and wash your hands immediately after handling. Remove the seeds and any white bits with your fingers. With a sharp knife, trim the top layer of the inside of the pepper to tame its spiciness.
- Use a vegetable cutter. Not everyone has a food processor or prefers a smoother salsa. Instead of chopping everything by hand, use a vegetable chopper with the smallest dice attachment. It only takes a few minutes, and you won’t have to worry about turning your salsa into a puree.
- Perhaps the best way to enjoy the unique taste of this cooked salsa recipe is to serve it slightly warm alongside a bowl of freshly made tortilla chips. But this salsa is so good that you will want to add it to everything from hamburgers to scrambled eggs.
Here are three other recipes which go great with Pappasitos salsa:
- 1 1/2 pounds tomatoes pick the most fresh and ripe tomatoes
- 1/2 cup diced white onion
- 1 minced jalapeno pepper
- 1/2 teaspoon celery salt
- 1/8 teaspoon oregano
- 1/4 cup fresh cilantro
- 1/2 teaspoon sugar
- 1 fresh poblano pepper
- 1/4 teaspoon garlic salt
- 1/2 cup water
- 1/4 teaspoon black pepper
- 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. ad tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove the pan from heat.
- Put the onion in a 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, the 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.