Best 4 Pappasitos Cantina Recipes

PAPPASITO'S SALSA

Steps:

• 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.

PAPPASITO'S CANTINA SHRIMP BROCHETTE RECIPE

Steps:

• Clean, peel and devein shrimp, leaving the last section and tails intact (...if you like. This is the way Pappasito does it - but we like going ahead and completely peeling the shrimp and removing the tail. Your call.)
• With a paring knife, carefully slice each shrimp on the back from tail to tip.
• Stuff 1 small piece cheese and 1 small piece jalapeño into each shrimp.
• Wrap 1/2 slice of bacon around each shrimp.
• Place 3 or 4 shrimp on a wet skewer. Repeat until all shrimp have been placed on skewers.
• Place in refrigerator for a few minutes while you prepare the rest of the recipe.
• In a small bowl, add paprika, cayenne pepper and black pepper together.
• In a small skillet, heat butter and white wine until butter is completely melted.
• Prepare grill to medium heat.
• Remove shrimp from fridge.
• Brush completely with melted butter.
• Sprinkle with seasonings.
• Grill on each side until shrimp are done.
• Serve with rice.

PAPPASITO'S SALSA

Steps:

• 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.
• 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 in 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; 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.

PAPPASITO'S CANTINA'S SALSA RECIPE - (3.2/5)

Steps:

• In a moderately-hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeño pepper. Brown 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 pan from heat. Put onion in 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 in peppers, onions and tomatoes and add water a little at a time, 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 minutes and serve hot. This recipe yields ?? servings.