I’ve tried replicating Papalote’s incredible salsa for years and always ended up with something that was kind of close & delicious, but not exact. I will admit my first few tries were awful.
To hell with that Apple Cider Vinegar BS.
So here’s mine. I make this a lot. Almost every weekend.
3 Roma Tomatoes
1/4 white onion
1 green onion stalk (root cut off)
3 cloves of garlic (peeled)
1 guajillo chile (deseeded)
8 chile de arbol (or more of you want that heat)
1/4 cup of vegetable oil
1/4 tsp salt
1 tsp of Knorr’s tomato bullion powder
Put all your produce in boiling water, except the green onion. I like the sweetness of raw green onion. It adds a great flavour.
As things gradually soften, I strain them out & put in my blender. Garlic, Chiles, & onion soften fast. Then tomatoes after a bit.
Take the skins off. They might just come off naturally in the water too.
When it’s all in the blender, add your green onion, salt, bullion, & veg oil. Puree to high hell and you are good to go!
You could almost do this with 2 tomatoes and not 3. And you could already add more veg oil too if you wanted a creamier texture.
If I don’t finish it all in one night, I’ll add a tiny drop of white vinegar so it keeps better on the fridge.
It’s really delicious. I hope someone will try! Happy to answer any questions too.
https://i.imgur.com/onUGPjI.jpg
by crackleanddrag
3 Comments
Looks great but why boil and skin the tomatoes instead of roasting? Papalote house salsa in a jar has INGREDIENTS: Fire Roasted Tomatoes, Onions, Expeller Pressed Canola Oil, Garlic, Cilantro, Dried Chili Pepper, Citric Acid, Salt.
It’s not as good as the fresh salsa in the restaurant but it’s still delicious.
I make almost this same exact salsa but no green onion, with a jalapeño or serrano, and chicken powder.
Delicious! I eat it on eggs for breakfast almost every day.
Edit: I do roast though rather than boil!
How long does it last in the fridge?