(AUGUST 26, 2025)

Hey there,

I’d love to tell you a little bit about the various varieties of Papalote Salsa, which was created in San Francisco’s Mission District in 1999 when Papalote Mexican Grill opened its doors in 1999.

Papalote House Salsa is based on the salsa we’ve been serving with chips at Papalote Mexican Grill from the very start. It is the only salsa we offer at the restaurant, and it represents the house: our concept, our menu, and three generations of restaurateurs in the San Francisco Bay Area. It is delicious with chips and its smoky character and robust roasted tomato notes enhance the flavor of our grilled meats, especially our carne asada...

Papalote House Salsa is incredibly versatile. not only is it delicious and satisfying with corn chips as a snack any time, but it also goes great as a topping on Mexican dishes, on game-time classics such as pizza and hot dogs, and at breakfast on eggs any way you like them. And because there’s no vinegar, sugar, or water added, it’s ideal for cooking your favorite recipes and simply substituting tomato paste and sauces with your favorite variety of Papalote Salsa to add some complexity and a little bit of a kick.

As Papalote Salsa grew in popularity our retail partners asked us to expand our line of salsas and I came up with three additional varieties of chili pepper representative of regional Mexican Cuisine: A tangy serrano tomatillo salsa represents Jalisco, Michoacán, and the western region of Mexico. A silky habanero salsa represents the peninsula of Yucatán and its vast culinary heritage. And a robust and smoky chipotle salsa represents my place of birth, the amazing Mexico City.

I started with our signature roasted tomato, onion and garlic base. I omitted the original dry chili pepper and right before I blended it, I added serrano peppers and tangy tomatillos. Together this pairing gives you a bright, rustic, fresh-out-of-the-garden vibe. Again, great for dipping. It is the perfect topping for carnitas tacos and it’s ideal for making the best homemade chilaquiles you’ve ever tasted.

More than attempting to achieve a certain heat level, I just added enough habanero to the mix to feature the fruity flavor of the habanero pepper. The heat was secondary. Though Habanero Papalote Salsa is the hottest in our lineup, it spotlights the silky flavor of habaneros and their complex heat. Unlike some products that add extracts and oils to maximize the heat factor, Papalote Habanero Salsa delivers the true, natural, unaltered heat of these amazing peppers.

Same roasted tomato base you know and love, which is the perfect canvas to highlight the bold character of Habanero peppers — Think of it as a perfect balance between “Whoa, that’s spicy!” and “Mmm, I need more.”

Smoky and earthy… two types of chipotle peppers augment the smoky notes and profile of our roasted tomato, onion, and garlic foundation.

Chipotle is a dry, smoked jalapeño pepper. I added the dry version during the cooking of our salsa and, right before blending the mix, I added chipotle in adobo, the sweet sauce that traditionally accompanies chipotle peppers. This bold combination of chipotle expressions meets fire roasted tomato for a rich, savory flavor that feels slow-cooked and soulful. The heat is moderate — it lingers just enough to keep your tongue warm and rounds out the dark, robust character of our chipotle duo. Perfect for when you want a little campfire vibe in your kitchen.

Whether you’re spooning it on your favorite Mexican cuisine creations, tossing it into a recipe, or just standing over the counter with chips (no judgment), there’s a Papalote Salsa for your mood.

¡Buen Provecho!

Victor
Chief Salsa Officer