Recipe: Tex-Mex papalo dip
Hot Sauces
July 16, 2010
 In the post May gardening tips, I talked about some unusual plants that I'm growing in my rooftop, like the papalo in the picture.
Papalo plants are 60-70 cm high, with round leaves and a strong aroma.
 I used the papalo leaves for a tex-mex sauce, with other harvested vegetables: a small white onion, an Aji Benito chili pepper, green zebra tomatoes and a lemon.
You can use different types of tomatoes and chilies for this recipe.
Tex-Mex papalo dip
Ingredients
1 corno red pepper
2 Big Jim chilies
1 green chili pepper (Aji Benito)
2 small tomatoes (zebra)
1/4 cup papalo leaves
1 small onion
2 cloves garlic
1/2 lemon, juiced
Directions
In a baking dish place the red pepper, all peppers, onion and garlic cloves. Grill for 15 minutes, then peel all the vegetables and reduce them to a purée with a food processor.
Add the papalo leaves, the tomatoes and the lemon juice and blend again until smooth.
Serve with nachos, grilled meat and toasted bread.
 This sauce is one of the four tex-mex side dishes in the picture, salads and sauces that I served with grilled meat.
These are the first two recipes:
Caramelized onions with basil
Kohlrabi salad, chicory salad
 Hot sauces: ideas and recipes to use your chili harvests.
One year ago: Sardines bucatini pasta with wild fennel
Two years ago: Pepper first harvest
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