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Salsa Fresca con Papaloquelite Recipe

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Recipe by Antonieta Solorzano Earl’s Organic Purchasing & Logistics Assistant

Papalo from La Granjita Organica in Salinas Valley is an ancient Mexican herb with similar uses as Cilantro. It has been described by some as somewhere between arugula, cilantro and the culinary herb rue(characteristically bitter); others say it tastes like a mixture of nasturtium flowers, lime, and cilantro.  If you are a cilantro aficionado, this is a must! It can be used in soups, stews and salsas. It’s also known as Quilquiña, Yerba Porosa, Killi, Papaloquelite and broadleaf in English.

  • Papaloquelite – Cut into small fine strips
  • Cherokee Purple Heirloom Tomato
  • Jalapeños – Finely minced & deseeded
  • Serrano – finely minced & deseeded
  • Red Onion – finely minced
  • Add Sea Salt to taste
  • Add Black Pepper to taste
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