Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School |
Ask Your Questions Now ›
Ancho Chile Salsa
Grilled Chile Salsa with Papalo Leaves
Papalo (Porophyllum ruderale) is a distinctly pungent herb used in salsas; it has a flavor somewhere between arugula, cilantro, and rue. In Spanish it’s called mampuitu (skunk), because of its penetrating aroma.
- 1Preheat a grill. Rub 6 ripe plum tomatoes, 1 red bell pepper, 1 quartered red onion, 2 poblano chiles, and 1 jalapeño chile with a little oil. Grill well on all sides. Alternatively, broil on high, turning once, until the skin is blackened. Peel off most but not all of the blackened skin from the vegetables. Trim and seed the bell pepper and chiles.
- 2For the best chunky texture, prepare the salsa by grinding all the vegetables in a meat grinder. Alternatively, use a food processor or chop well by hand.
- 3Add 1/4 cup lime juice, 2 tablespoons chopped papalo leaves, and salt to taste. Serve with tortilla chips, tacos filled with guacamole or pork carnitas, or Mexican-style chile-marinated pork sandwiches (cemitas).