Ersatz Papalote Salsa Recipe
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.
- 5 medium roma tomatoes, cored and halved
- 10 dried chiles de arbol, stemmed, halved lengthwise, and seeded
- 2 teaspoons ground dried pasilla peppers
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 1 1/2 cups water
- 2 tablespoons unsalted hulled pumpkin seeds
- 3 tablespoons white vinegar
- 1/4 cup minced scallions
- 1/4 cup coarsely chopped cilantro
- 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.