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About 3 cups Easy
4.0 46
(46)
Total:
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Ingredients (10)

  • 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 granulated sugar
  • 1 1/2 cups water
  • 2 tablespoons unsalted hulled pumpkin seeds
  • 3 tablespoons white vinegar
  • 1/4 cup finely chopped scallions
  • 1/4 cup coarsely chopped cilantro
Nutritional Information
  • Calories41
  • Fat1.87g
  • Saturated fat0.26g
  • Trans fat0.0g
  • Carbs5.11g
  • Fiber1.78g
  • Sugar2.54g
  • Protein1.75g
  • Cholesterol0g
  • Sodium301.83mg
  • Nutritional Analysis per serving (6 servings) Powered by

We love the salsa so much at San Francisco’s Papalote Mexican Grill, we were inspired to create our own version of it. We used a combination of roasted Roma tomatoes, chiles de arbol, and pasilla peppers for the base and added in a little vinegar, scallions, and cilantro for flavor. We put everything in a blender, added pumpkin seeds for a creamy texture, and blended until smooth. Of course this isn’t the real thing, but you can always order some!

Game plan: This salsa will last up to 5 days refrigerated in a container with a tightfitting lid.

This recipe was featured as part of our Build Your Own Burrito Bar.

Instructions

  1. 1Heat 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. Adjust the oven temperature to 350°F.
  2. 2Place 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.
  3. 3Meanwhile, toast the pumpkin seeds on a baking sheet until just browned, about 10 minutes. Remove from the oven and set aside.
  4. 4Add the vinegar to the tomato mixture and cook for 1 minute. Place the mixture in a blender, add the toasted pumpkin seeds, and blend until smooth.
  5. 5Pour the salsa into a container and stir in the scallions and cilantro. Refrigerate until chilled before serving, about 3 hours.
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