Just like Papa Used to Make

Salsa #2Many local Mexican food aficionados are fans of the restaurant Papalote, which has locations in the Mission as well as in Upper Haight. But it’s not necessarily the food that really makes this place, it’s the salsa. Papalote’s salsa is renowned over all of their creations.

Last year, Chow Magazine published a salsa recipe that their labs reverse-engineered from Papalote’s salsa. I’ve been wanting to try this for a while, and was able to give it a shot earlier this week. I had a little trouble finding ground pasilla pepper at my local market, but I did a substitution for it, amongst a few other personal touches. It also helps to refrigerate the salsa for at least 12 hours to let the flavors develop.

Friends who sampled my rendition of this salsa have said that it matches, if not surpasses the Papalote salsa. I must say myself, it’s a keeper. I’m definitely making it again. It’s perfect for summer meals, and even better with a Bohemia or a Margarita!

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