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.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...