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The Mexican cuisine is full of surprising and original flavors – many of them are the result of using the wide variety of wild herbs that can be found regionally. And among these exotic herbs we can find the papalo or Bolivian coriander, that in Nahuatl means “butterfly edible herb" since its leaves have the shape of a butterfly.
The Bolivian coriander has a similar flavor to the coriander but with a strong bitter taste. The bitter flavors are usually not very appreciated in the cuisine and for this reason the Bolivian coriander is mixed with more ingredients that help to counteract this flavor . The good news is that the Bolivian coriander’s freshness is maintained and the bitter flavor fades into the delicate, toasted and spicy flavor of the salsa.
The Bolivian coriander salsa is a very good option for using in typical Mexican appetizers . We recommend using it in quesadillas , sincronizadas , rices , etc.
About the Recipe
To make the salsa you are going to roast and blend, we are sure that you won’t have any problem.
The Bolivian coriander leaves have to be used in their fresh version.
- We give the recipe with olive oil but vegetable oil could also be used.
The preparation time is of 15 minutes.
Yields 2 cups of salsa.
6 Bolivian Coriander Leaves (.2 oz)
8 Tomatillos (14.1 oz)3 Morita Peppers (.5 oz)2 Jalapeno Peppers (.8 oz)1/2 Lime (.5 oz)1/4 of an Onion (1.2 oz)3 Garlic cloves with skin (.4 oz)2 tablespoons of Olive Oil1/2 tablespoon of Salt
Cookware 1 Griddle1 Blender1 Bowl1 Cutting Board1 Tongs1 Mixing Spatula1 Knife1 Lime Squeezer (optional)
Directions Roast the Garlics
Put on a griddle over medium heat 3 garlic cloves with skin and roast them for about 3 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Remove from the griddle the garlic cloves and wait for them to cool a little.
Peel the garlic cloves that were roasted, upon completion put them in a blender and reserve.
Roast the Chilies
Remove the veins and the seeds of 2 jalapeno peppers.
||The veins and the seeds of the chilies are removed to obtain a moderately spicy salsa however if you want a very spicy salsa you can leave them.
Put on the griddle over medium heat:
- The 2 Jalapeno Peppers with the ones you worked.
- 3 Morita Peppers.
Roast the morita peppers for about 40 seconds and the jalapeno peppers for about 2 minutes, until all their sides are lightly roasted; move them regularly with the tongs.
Transfer from the griddle to the blender, with the tongs, the chilies that were roasted.
- Also add in the blender:
- 6 Bolivian Coriander Leaves.
- 8 Tomatillos.
- The juice of 1/2 Lime.
- 2 tablespoons of Olive Oil.
- 1/2 tablespoon of Salt.
Blend very well the ingredients and reserve.
Mix the Salsa
Finely chop 1/4 of an onion, upon completion put it in a bowl.
- Also add in the bowl the mixture that was blended.
Mix very well the Bolivian coriander salsa with a mixing spatula.
Wild Mexican Flavors
Tip: Enjoy this salsa in less than 2 days so all its flavor can be appreciated.
Suggestion: If you like the fresh and autochthonous Mexican products, try the guaje flower salsa.
Did you like the Papalo Salsa?
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