8 medium 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. Add 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.