I love fresh, easy to prepare meals, especially in the scorching heat of summer. It doesn’t get fresher than this quick, flavorful salsa. Pair with tortilla chips and a protein source (I would go for a black bean salad) and you have dinner! Margaritas wouldn’t hurt either 🙂
This salsa is unique with the addition of papalo, an intense herb somewhat similar to cilantro, but with an aroma and flavor all its own. It is also called papaloquelite, poreleaf, mampuito, summer cilantro, and Bolivian coriander. It is often used as an alternative to cilantro, which makes sense as it thrives in the summer heat when cilantro will bolt. For more information, including recipes, check out this site.
Fresh Tomato Salsa with Papalo
Recipe notes: 1) if you are inclined, you can drain the diced tomatoes for 30 minutes in a colander to make the salsa less watery (which might be desirable depending on how to plan to use the salsa); 2) the spiciness of jalapenos vary greatly, so I always recommend adding some of the minced flesh to start, taste, then add more flesh and/or seeds/ribs until the desired heat level is reached; 3) papalo has an intense flavor, so start with just a small amount and add more as desired. You can substitute cilantro but I would use 2-3 times the amount called for.
- 1 pound firm, ripe tomatoes, cut into 1/2″ dice (see recipe note)
- 1 medium jalapeno, cut in half, seeds/ribs removed, minced and reserved, flesh minced (see recipe note)
- 1/3 cup minced red onion
- 1/4 – 1/2 teaspoon minced papalo (see recipe note)
- 1 large garlic clove, minced (about 1/2 teaspoon)
- 4 teaspoons freshly squeezed lime juice
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon table salt
- Few grinds of fresh black pepper
- In a medium mixing bowl, add all ingredients and mix well to combine. Taste and adjust seasoning as needed. Best eaten fresh.