10646 Ersatz Papalote Salsa 35 mins, plus cooling time 15 mins About 3 cups Tue Aug 29 14:20:00 -0700 2006 Tue Jan 19 14:10:37 -0800 2010 Easy Mexican CHOW http://www.chow.com/recipes/10646 Tue, 19 Jan 2010 22:10:37 GMT Better than the best Better than the best. San Francisco’s Papalote makes such a great salsa that we had to get the recipe. They weren’t willing to reveal their secret, so we spent some time in our kitchen to uncover their magic. We reverse-engineered the recipe and discovered just what roasted tomatoes and pumpkin seeds can do for a salsa.

Special equipment: Whenever a recipe calls for a blender, we turn to this powerhouse by Waring.

Note: This salsa stays good for seven days when stored refrigerated in an airtight container.

This recipe was featured in the Build Your Own Burrito Bar story.

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  • Heat the broiler to high and arrange a rack in the middle. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, broil tomatoes until skins are slightly charred. Remove tomatoes from the oven; set aside. Turn oven to 350°F.
  • Place tomatoes in a large stainless steel pan over high heat. Add chiles de arbol, pasilla peppers, salt, sugar, water, and stir to combine. Bring to a boil, reduce heat to low and simmer, stirring often, until slightly reduce and thickened, about 20 minutes.
  • Meanwhile, toast pumpkin seeds on a baking sheet until just browned, about 10 minutes. Remove baking sheet form oven; set aside.
  • Add vinegar to tomato mixture and cook 1 minute. Place mixture in a blender, add toasted pumpkin seeds, and blend until smooth.
  • Pour salsa into a container and stir in scallions and cilantro. Refrigerate until chilled before serving, about 3 hours.
    • ]]>     http://www.chow.com/assets/2006/09/rcp_perfectsalsa_290x210.jpg Max La Rivière-Hedrick 67 Condiment/Sauce 109 5 medium roma tomatoes, cored and halved

    ]]>     58 10 dried chiles de arbol, stemmed, halved lengthwise, and seeded

    ]]>     58 2 teaspoons ground dried pasilla peppers

    ]]>     301 1 tablespoon kosher salt

    ]]>     298 1 teaspoon sugar

    ]]>     1 1/2 cups water

    ]]>     314 2 tablespoons unsalted hulled pumpkin seeds

    ]]>     3 tablespoons white vinegar

    ]]>     54 1/4 cup minced scallions

    ]]>     153 1/4 cup coarsely chopped cilantro

    ]]>     435 vegetarian 834 hot 390 spicy 1159 salsa 776 fun 694 latin 332 vegan 184 vegetables 504 herbs 1910 pumpkin seeds 1537 burrito bar 6129 max la riviere hedrick 5882 cinco de mayo 443 potato salad