Recipes & Cooking

La Salsa De San Francisco

Papalote Roasted Tomato Salsas are ideal for cooking. With no added sugar, vinegar or water; vegan, gluten free, and 100% natural provide a great foundation for your favorite recipes calling for a quality tomato, onion and garlic mother sauce. With four distinctive varieties of peppers, Papalote Roasted Tomato Salsas will allow you to add authentic Mexican notes to your marinades, dressings, sauces, and other original creations. Be sure to visit our recipes section for exciting ideas and suggestions.


Papalote Refried Bean Dip

1 cup Papalote Roasted Tomato Salsa
2 cups of refried beans
1 cup shredded cheddar cheese, divided in two halves.

Preheat oven to 325º. In an oven-safe bowl mix Papalote Roasted Tomato Salsa with refried beans and 1/2 cup of shredded cheddar cheese. Top with 1/2 a cup of shredded cheddar cheese and bake in the oven for 15-20 minutes.

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.

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 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.

Meat Entrees

Papalote Chicken Chilaquiles

1 cup of 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 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.

Papalote Chipotle Prawn Enchiladas

1 cup Papalote Roasted Tomato Salsa – Chipotle
1 cup cream cheese
1 lb small prawns (peeled and deveined)
1 cup chopped white onion
4 cloves minced garlic
1 cup shredded cheddar cheese
1/2 cup sliced black olives
12 corn tortillas

Sauté prawns with onion and garlic until prawns turn pink. Remove from pan and set aside. Melt cream cheese and add Papalote Roasted Tomato Salsa Chipotle until dissolved together. Dip warm corn tortillas at a time into the sauce. With tortilla flat arrange shrimp, cheese and olives; roll the tortilla and place into dish. (Repeat until all enchiladas are put together side by side). Pour extra Papalote Roasted Tomato Salsa Chipotle over enchiladas and cover with approx. 1/4 cup jack cheese. Cover with foil and bake 25 minutes at 350º.

Papalote Chile Colorado

1 cup Papalote Roasted Tomato Salsa
1 cup of water
2 lbs. sirloin, flank steak, or pork shoulder
Salt, as needed
Ground black pepper, as needed
1/4 cup oil
1/2 cup chopped white onion
1/2 cup chopped bell pepper
1/2 cup chopped mushrooms
Corn or flour tortillas, as needed

Dice meat into 1” cubes. Season with salt and pepper. Heat up oil in a non-stick frying pan and brown meat along with the chopped onion. Add Papalote Roasted Tomato Salsa and water and bring to a boil. Cover and reduce heat to medium low and cook about an hour or until the meat is very tender and the sauce is thick. Add mushrooms and bell peppers, cover for 5 minutes in medium heat. Ready to serve with warm tortillas.

Vegetarian Entrees

Papalote Spinach Salad

1/3 cup Papalote Roasted Tomato Salsa – Serrano Tomatillo
1/2 tbsp Dijon mustard
1 tbsp red wine vinegar
1/2 tbsp honey
1/2 lb of baby spinach
1/3 red onion sliced thinly
1/4 cup queso fresco crumbled
1/3 cup of crispy bacon, rendered and chopped

Whisk together Dijon mustard, red wine vinegar, honey and Papalote Roasted Tomato Salsa Serrano Tomatillo. Toss spinach, red onion and bacon with 1 to 2 ounces of salad dressing. Garnish with queso fresco.

Papalote Bean Tostadas

1/2 jar of Papalote Roasted Tomato Salsa – Chipotle
1 pack of tostada shells
1 cup of refried beans
1/2 shredded lettuce
1/2 cup cotija cheese
4 radishes, washed and sliced

Spread warm beans on tostada shells and place on serving tray. Top with lettuce, cheese, radish, and warm Papalote Roasted Tomato Salsa.

Huevos Rancheros Papalote

1/2 cup Papalote Roasted Tomato Salsa
3 eggs
1 tbsp vegetable oil
1 tsp butter
2 corn tortillas
1 slice of mild cheddar cheese
Refried beans, as needed

Heat oil in frying pan and lightly fry the tortillas, once fried melt cheese in between the tortillas and place on a plate. Melt the butter in pan and cook the three eggs sunny side up and set them on top of the tortillas. Heat up the Papalote Roasted Tomato Salsa and cover the eggs. Serve with beans on the side.