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.