Papalote-Inspired Salsa
Papalote-Inspired Salsan is a gluten free and vegan hor d'oeuvre. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 72 calories, 3g of protein, and 4g of fat each. This recipe is typical of Mexican cuisine. A mixture of scallions, roma tomatoes, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 35 minutes.
Instructions
Heat the broiler to high and arrange a rack in the middle. Line a baking sheet with aluminum foil, then place the tomatoes skin-side up on the baking sheet. Broil the tomatoes until the skins are slightly charred.
Remove from the oven and set aside. Adjust the oven temperature to 350°F.
Place the roasted tomatoes in a large stainless steel pan over high heat.
Add the chiles de arbol, pasilla peppers, salt, sugar, and water and stir to combine. Bring to a boil, reduce the heat to low, and simmer, stirring often, until the mixture has reduced slightly and thickened, about 20 minutes.Meanwhile, toast the pumpkin seeds on a baking sheet until just browned, about 10 minutes.
Remove from the oven and set aside.
Add the vinegar to the tomato mixture and cook for 1 minute.
Place the mixture in a blender, add the toasted pumpkin seeds, and blend until smooth.
Pour the salsa into a container and stir in the scallions and cilantro. Refrigerate until chilled before serving, about 3 hours.