Vegetable Highlight: Papalo or Summer Cilantro

In Recipes, Tribeca CSA, Weekly Newsletter on August 6, 2009 at 10:17 PM


Vegetable Highlight: Papalo or Summer Cilantro

Papaloquelite, known as papalo or summer cilantro, is a Mexican and Central American herb. The leaves have a warm pungency like cilantro with a hint of citrus and a more powerful flavor. I recommend using about 1/3 as much papalo as cilantro when preparing salsa and then adjust flavor to your taste. In Mexico, restaurants often place a little vase of papalo cuttings on the table and the diner adds leaves as desired.

The use of Papaloquelite, also called “butterfly herb,” predates the introduction of cilantro to Mexico by thousands of years. It’s easy to understand why cilantro, with its similar flavor, was so quickly adopted. It is used for salsas, sandwiches, guacamole, salads or simply sprinkled over rice and beans. The flavor is lost when cooked.

Recipe: Papalo Salsa

  • 2 roasted and deseeded chopped chili peppers
  • 2 roasted and deseeded green peppers, chopped
  • 3 small green tomatoes, chopped
  • 4 roasted garlic cloves
  • 6 papalo leaves
  • ½ teaspoon fresh lemon juice
  • 1 teaspoon vegetable oil
  • salt
  • 2 spoonfuls of minced onion

Combine all the ingredients in a food processor and let sit in refrigerator for at least 1 hour before serving.

Other recipes to try:

Simple Guacamole

Potato and Corn Salad with Bacon, Blue Cheese, and Sherry Vinaigrette

Cabbage Salad with Mustard Vinaigrette

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