Ersatz Papalote Salsa Recipe

Notes

A homemade salsa that serves as a great alternative to store-bought versions—packed with charred tomatoes and dried chiles for extra depth.

Ingredients

• 5 medium Roma tomatoes, cored and halved
• 10 dried chiles de arbol, stemmed, halved, and seeded
• 2 teaspoons ground dried pasilla peppers
• 1 tablespoon kosher salt
• 1 teaspoon sugar
• 1 1/2 cups water
• 2 tablespoons unsalted hulled pumpkin seeds
• 3 tablespoons white vinegar
• ¼ cup minced scallions
• ¼ cup coarsely chopped cilantro

Instructions

1. Heat the broiler to high and line a baking sheet with foil.
2. Arrange the tomatoes (skin side up) and broil until the skins are slightly charred.
3. Remove tomatoes; preheat the oven to 350°F.
4. In a large pan over high heat, combine the tomatoes, chiles, pasilla peppers, salt, sugar, and water. Bring to a boil, then reduce heat and simmer for about 20 minutes until slightly thickened.
5. Meanwhile, toast the pumpkin seeds on a baking sheet for about 10 minutes until just browned.
6. Stir white vinegar into the tomato mixture and cook for 1 minute.
7. Blend the mixture with the toasted pumpkin seeds until smooth.
8. Pour into a container, stir in scallions and cilantro, and refrigerate until chilled (about 3 hours).

Nutrition (per 2 tbsp, estimated)

• Calories: ~12
• Protein: 0g
• Fat: 0g
• Carbs: 2g

Rough estimate — the quantities here are loose.