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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.

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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.

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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.

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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

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Hot sauces: ideas and recipes to use your chili harvests.

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One year ago:

Sardines Bucatini Pasta with Wild Fennel

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