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).
Take avocado beyond guacamole when you turn them into those delightful combinations. With a mild and creamy texture, avocado is wonderful when paired with fresh mango, strawberries and citrus. Learn how to make all three with ease.
Guide to Mexican Dried Chiles
Learn about them, love them, eat them.
How to Toast Dried Chiles
Intensify that warm chile flavor.
How to Make a Quick Salsa
A few ingredients cooked together then blended.
Turn Leftover Sriracha into Chile Oil
When you get to the end of a Sriracha bottle, there's always a tiny bit of hot sauce that's impossible to get out. But don't throw it away! Here's a trick to turn that remnant sauce into a spicy Sriracha chile oil.
Bright and tangy, orange slices combined with lemon and lime rind bring a pop of flavor to creamy avocado. Spoon and serve on clean, lean proteins, or enjoy alone. Either way, it will be sure to please.