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Papalote-Inspired Salsa

I'm a former Papalote-holic who moved back to the east coast last year. Thank you to those who reverse-engineered this--until I get back to SF, this is a great resource.
Anyway, I made this tonight, and it was good, but definitely does not taste like Papalotes. The main things I changed or plan to next time:
- as others have said, anchos should be used, not pasillas.
- I used about a teaspoon of salt. That was enough.
- I used about 1 tbsp of vinegar, and it was far to vinegary. Next time, I plan on 1 tsp.
- I added about 4 tsp grapeseed oil to make it creamier. Definitely a good choice.
- I don't think the sugar is necessary at all. The tomatoes add enough sweetness.
- I would add a bit more spice. I added about 1/2 tsp of minced jalapeno at the end, but could have used a couple more arbols.

Jun 11, 2010
szabe in Recipes