Papalote-Inspired Roasted Tomato Salsa

Papalote-Inspired Roasted Tomato Salsa

Inspired by Papalote

Recipe adapted from CHOW Magazine

Papalote-Inspired Roasted Tomato Salsa | http://saltandwind.com We did it — we cracked the code. True it was years ago but I still do a little victory dance everytime I think about it. Back when I moved to San ...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
15 minutes
Total Time
35 plus cooling time
Yield
3 cups
Servings
15
Papalote-Inspired Roasted Tomato Salsa | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Side, Snack
Cuisine
Mexican
Ingredients
10
Hands-On Time
15 minutes
Total Time
35 plus cooling time
Yield
3 cups
Servings
15
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Papalote-Inspired Roasted Tomato Salsa | http://saltandwind.com

We did it — we cracked the code. True it was years ago but I still do a little victory dance everytime I think about it. Back when I moved to San Francisco and in the very first days of my life as a recipe tester, my then-boss was obsessed with figuring out how to make the Roasted Tomato Salsa from his favorite taqueria, Papalote.

We bought batch after batch after batch and, through trying to replicate it, I learned the ins and outs of timing, weighing, and all the other nitpicky stuff that makes up test kitchen life. It took countless batches, taste tests, and lots of chip dipping, but we cracked the code on a homemade version of our favorite Roasted Tomato Salsa.

Ingredients

  • 5 medium Roma tomatoes

    cored and halved

  • 10 medium dried chile de arbol

    stemmed and seeded if you want it less hot

  • 1 medium dried pasilla chile

    stemmed and seeded if you want it less hot

  • 1 tablespoon kosher salt
  • 1 teaspoon unrefined cane sugar
  • 1 1/2 cups water
  • 2 tablespoons shelled pumpkin or sunflower seeds
  • 3 tablespoons white wine vinegar
  • 1/4 cup finely chopped green onions (aka scallions)
  • 1/4 cup packed finely chopped fresh cilantro leaves

Instructions

Heat the broiler to high and arrange a rack in the middle. Line a baking sheet with aluminum foil, then place the tomatoes skin-side up on the baking sheet. Broil the tomatoes until the skins are slightly charred. Remove from the oven and set aside.

Place the roasted tomatoes in a large stainless steel pan over high heat. Add the chiles de arbol, pasilla peppers, salt, sugar, and water and stir to combine. Bring to a boil, reduce the heat to low, and simmer, stirring often, until the mixture has reduced slightly and thickened, about 20 minutes. Meanwhile, toast the pumpkin seeds in a small frying pan over medium-low heat, about 10 minutes. Remove from heat and set aside.

Add the vinegar to the tomato mixture and cook for 1 minute. Place the mixture in a blender, add the toasted pumpkin seeds, scallions, and cilantro, remove the plug on the blender top so it lets off heat, then carefully blend until smooth. Pour the salsa into an airtight resealable container, taste, and add more salt, pepper, or vinegar, as desired. Refrigerate uncovered until thoroughly chilled before serving, at least 2 hours.

Tip

The salsa can be made ahead and stored refrigerated in an airtight container for up to 4 days. Or you can purchase the original salsa direct from Papalote!

Footnotes

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/203-papalote-roasted-tomato-salsa-recipe

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