1 fresh poblano pepper, coarsely chopped
1 fresh jalapeno pepper, stem removed and seeded
8 Roma tomatoes
1/3 to 1/2 cup diced yellow onion
1/2 teaspoon celery salt
1/8 teaspoon oregano
1/4 cup fresh cilantro
1/2 teaspoon granulated sugar
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 to 3/4 cup water
Spray a skillet with cooking spray and heat it to moderately hot.
Brown the poblano pepper and jalapeno pepper, stirring until the skins have turned dark on all 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 into 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. Add peppers, onions and tomatoes, and add water a little at a time, processing just enough to chop to a medium consistency but not to a smooth paste. Leave a little chunky. Remove from processor and pour into hot skillet. Turn up heat, stir for 3 minutes and serve hot.