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Pappasito’s Salsa
You can make Pappasitos salsa at home with this easy copycat recipe.
Course
Appetizer
Cuisine
Mexican
Keyword
Pappasitos Recipes, Pappasitos Salsa, Salsa
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
19
kcal
Author
Stephanie Manley
Ingredients
▢
1
fresh poblano pepper
▢
1
minced jalapeno pepper
▢
1½
pounds
tomatoes
pick the most fresh and ripe tomatoes
▢
½
cup
diced white onion
▢
½
teaspoon
celery salt
▢
⅛
teaspoon
dried oregano
▢
¼
cup
fresh cilantro
▢
¼
teaspoon
garlic salt
▢
¼
teaspoon
ground black pepper
▢
½
teaspoon
sugar
▢
½
cup
water
Instructions
In a moderately hot skillet that has been sprayed with a cooking spray, brown the coarsely chopped poblano pepper and jalapeno pepper.
Cook 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 the pan from the heat.
Put the onion in the hot skillet that has been removed from the heat. Stir to combine.
In a food processor, add celery salt, oregano cilantro, sugar, garlic salt, and pepper.
Pour peppers, onions, and tomatoes into the food processor.
Process and add water a little at a time. Process just enough to chop to a medium consistency but not to a smooth paste. Leave it a little chunky.
Remove salsa from the processor and pour it into a hot skillet over medium-high heat.
Cook and quickly stir for 3 minutes.
Serve hot.
Nutrition
Calories:
19
kcal
|
Carbohydrates:
4
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
223
mg
|
Potassium:
184
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
625
IU
|
Vitamin C:
23.2
mg
|
Calcium:
10
mg
|
Iron:
0.3
mg
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@CopyKatRecipes
or tag
#copykatrecipes
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