10388 Grilled Chile Salsa with Papalo Leaves Tue Aug 15 17:09:00 -0700 2006 Thu Oct 15 16:00:38 -0700 2009 Easy Licensed http://www.chow.com/recipes/10388 Thu, 15 Oct 2009 23:00:38 GMT Made with a pungent Mexican herb Made with a pungent Mexican herb. Papalo (Porophyllum ruderale) is a distinctly pungent herb used in salsas; it has a flavor somewhere between arugula, cilantro, and rue. In Spanish it’s called mampuitu (skunk), because of its penetrating aroma.

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  • Preheat a grill. Rub 6 ripe plum tomatoes, 1 red bell pepper, 1 quartered red onion, 2 poblano chiles, and 1 jalapeño chile with a little oil. Grill well on all sides. Alternatively, broil on high, turning once, until the skin is blackened. Peel off most but not all of the blackened skin from the vegetables. Trim and seed the bell pepper and chiles.
  • For the best chunky texture, prepare the salsa by grinding all the vegetables in a meat grinder. Alternatively, use a food processor or chop well by hand.
  • Add 1/4 cup lime juice, 2 tablespoons chopped papalo leaves, and salt to taste. Serve with tortilla chips, tacos filled with guacamole or pork carnitas, or Mexican-style chile-marinated pork sandwiches (cemitas).
    • ]]>     http://www.chow.com Aliza Green 67 Condiment/Sauce 512 mexican 725 native 504 herbs 390 spicy 834 hot 847 chili 382 chile 187 pepper 1023 aliza green 14755 field guide to herbs and spices