Popular Features:
View Cart

Salsa With Grilled Chiles and Papalo

 
Salsa With Grilled Chiles and Papalo
avocado salsa
Grilling chiles brings out the flavor and imparts a nice smoky nuance to the salsa.  Papalo is similar to cilantro but not the same. Look for it at your local farmer's market.
  • Prep20 min |
  • Total20 min |
  • Serves6-8 servings
Print
0
Be the first to rate!0
Email

Ingredients

Instructions

Grill vegetable on an preheated outdoor grill or a stovetop chile grill.  Turn to make sure the vegetables are evenly charred.

Remove the vegetables from the grill. Place the chiles in a paper bag and allow them to sweat for a few minutes; this will make them easier to peel.
Peel most the charred skin from the vegetables. It's OK to leave some on which adds a nice toasty flavor to the salsa.

Depending if you like a very chunky or smoother salsa, you can either chop the vegetables by hand or pulse them in a food processor.  Place chopped vegetables in a medium sized bowl.  Add the lime juice and papalo to the bowl and blend.  Taste and add salt and pepper to taste.

This salsa can be served with tortilla chips, as a topping for tacos or used on your favorite torta.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.