CASI-PAPALOTE ROASTED SALSA
We all know that Papalote serves the best salsa in the Mission, possibly even the world. But you know what’s even better? Knowing that you can replicate it pretty fuckin’ closely at home. I devour this stuff with restaurant-style tortilla chips, over a quesadilla or tamale, on an egg and avocado, or with just about anything. Shit, I even tuck into it with a spoon. Adapted from chow.com.
6 roma tomatoes, cut in half
10 dried chiles de arbol or chiles japones, seeded*
2 dried chipotle or pasilla peppers, seeded*
1/2 T salt
1 tsp sugar
3/4 c. water
2 cloves garlic
3 T white vinegar
1 T grapeseed oil (or other mild oil)
1/4 c. scallions
1/4 c. cilantro
1/4 c. pepitas, dry roasted
* For a smokier salsa, leave some of the seeds in the chipotle or pasilla peppers. For a spicier salsa, leave some of the seeds in the chiles de arbor or chiles japones.
1. Preheat broiler. Place the tomatoes, cut side down, on a foil-lined pan and place directly under broiler until the skins are blackened and the tomatoes are soft.
2. Combine tomatoes, chiles, salt, sugar, garlic, and water in a small saucepan. Bring to a simmer over medium heat uncovered for 15min, stirring occasionally. Add vinegar and oil cook for an additional minute. Let cool.
3. In a food processor, blend tomato mixture with scallions, cilantro, and pepitas until smooth. Chill completely before serving. Makes about 3 cups total; it should keep refrigerated for a week – but I promise you it won’t last that long.