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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	8			-	-	-	-
yellow onion	1		diced	28.0	6.537999999999999	0.77	0.07
jalapeno pepper	1		seeded	1.6312	0.3656	0.0512	0.0208
celery salt	1/2	teaspoon		-	-	-	-
oregano	1/8	teaspoon		0.3312	0.0862	0.0112	0.0054
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
poblano pepper	1			-	-	-	-
garlic salt	1/4	teaspoon		-	-	-	-
water	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.