Hey everyone! I, like some others on here, recently moved to NY from SF and have been suffering Papalote salsa withdrawal. I tried my hand at this recipe the other day (using some of the edits suggested in the comments) and I think what I got was pretty close to Papalote's (even my Papalote-fanatic of a boyfriend said so). I agree with some of the other commenters, there is something missing-both in orangey-color and a flavor - perhaps it is the Achiote Rojo as mentioned below.. Anyways, here are the changes I made to the above recipe when I made mine. These measurements are for a DOUBLED recipe, so halve them if you decide to use them of course....