The necessity for the flavor of cilantro in any salsa is huge, in my opinion. It’s citrusy and bright, and goes well with most any salsa or guacamole. However, when my crop of cilantro went to seed, I turned to a new plant to lend its flavor to my favorite chip dip. It is tall, green, and its leaves are covered with large glands that exude a most pungent scent. If you guessed papalo, you are right!
This recipe makes ample use of this intensely flavored herb, but it is well balanced with the flavors of the other ingredients. If you don’t have access to papalo, I would replace it with double the amount of cilantro. My other recommendation is to grow papalo next season!
10 tomatillos, roughly chopped
1 small onion, diced
1 garlic clove, minced
2 Hungarian hot wax peppers with seeds, chopped
1/3 c packed papalo leaves
Juice from one half of a lime
3/4 tsp fine sea salt
Add all ingredients to a food processor and pulse until chunky.
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