PAPALOTE ROASTED TOMATO SALSA

The culmination of nearly 50 years of family traditions, secret recipes, and culinary expertise.Created at Papalote Mexican Grill in the Mission District, San Francisco.

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PAPALOTE HABANERO SALSA PAPALOTE HABANERO SALSA
PAPALOTE HABANERO SALSA
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From $8.99
PAPALOTE ORIGINAL HOUSE SALSA PAPALOTE ORIGINAL HOUSE SALSA
PAPALOTE ORIGINAL HOUSE SALSA
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From $8.99
PAPALOTE CHIPOTLE SALSA PAPALOTE CHIPOTLE SALSA
PAPALOTE CHIPOTLE SALSA
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From $8.99
PAPALOTE SERRANO TOMATILLO SALSA PAPALOTE SERRANO TOMATILLO SALSA
PAPALOTE SERRANO TOMATILLO SALSA
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From $8.99

THE BEST THAT CALIFORNIA HAS TO OFFER

Papalote Salsa was born in 1999 at Papalote Mexican Grill in San Francisco's Mission District and is produced in Sonoma County. With no vinegar, no added sugar or added water, Papalote Salsa is great for dipping and ideal for cooking. Quality, versatility, and authenticity; with onions from Oxnard, garlic from Gilroy, and tomatoes from the Valley, Papalote Salsa represents the best California has to offer.

Recipes, great for dipping, ideal for cooking

RECIPES

Great for dipping. Ideal for cooking.

TWICE BAKED PAPALOTE POTATOES
  • Victor Escobedo
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TWICE BAKED PAPALOTE POTATOES
1/2 cup Papalote Roasted Tomato Salsa – Serrano Tomatillo 4 baking potatoes 1/2 cup sour cream 2 tbsp. chopped cilantro 1/2 cup shredded cheddar cheese Pierce potatoes once with a fork and bake them at 400º for 45 minutes or until soft. Remove potatoes from the oven, slice off top and set aside. Scoop Potato meat out of each potato keeping skins intact. Mash with sour cream, fresh cilantro, and Papalote Roasted Tomato Salsa. Scoop mixture back into skins and top with cheese.
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PAPALOTE CHICKEN CHILAQUILES
  • Victor Escobedo
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PAPALOTE CHICKEN CHILAQUILES
1 cup Papalote Roasted Tomato Salsa – Serrano Tomatillo 1/2 lb tortilla chips 1/2 lb shredded chicken (barbecued, roasted or boiled) 1/2 yellow onion finely sliced 1 cup shredded Monterey-Jack cheese 1 cup of water Queso fresco, as needed Sour cream, as needed   In a deep pan mix water and Papalote Roasted Tomato Salsa. Bring it to a boil and set low heat. Add the tortilla chips and let them soak. Mix chicken and onion in and top with cheese. Cover and let simmer with heat turned off. Serve with refried beans. Sprinkle queso fresco liberally and top with a generous dollop of sour cream.
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PAPALOTE ON THE COB
  • Victor Escobedo
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PAPALOTE ON THE COB
1 cup Papalote Roasted Tomato Salsa – Chipotle 1/2 cup of sour cream 1/4 cup of mayonnaise 6 ears corn, in their husks 1 cup cotija cheese Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side. Peel back the corn husks, leaving on to use as handles while eating. Whisk Papalote Roasted Tomato Salsa Chipotle, sour cream, and mayonnaise together and brush all over the corn. Garnish with the cotija cheese.
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PERFECT FOR DIPPING. IDEAL FOR COOKING.

The foundation of Papalote Salsas is that of a classic tomato mother sauce prepared with roasted tomatoes, garlic, onion, combined with select chiles, to give it a Mexican personality. This unique base sauce is a solid canvas that features the special characteristics of four distinct varieties of chile peppers: Dry red chiles, serrano, habanero, and chipotle.

Because our salsas do not contain vinegar or added sugar, they can be used by chefs of all levels to create full, bold marinades, pasta sauces, and dressings, or any other recipes that call for a robust tomato, onion, and garlic base. The taste, consistency, and aroma of Papalote Salsas will awaken the chef in you. Go ahead and let your culinary imagination go wild!

¡Buen provecho!