When Life Gives You Tomatoes You Maje Salsa

 When Life Gives You Tomatoes, You Make Salsa

Hi!

 

Last week we ran into a little hiccup in the kitchen the day before this month’s production. We were going to be short on the peppers we use for our House Salsa. Apparently, it was the one thing that was inadvertently left behind when the truck left the loading docks of our Gilroy supplier. The main ingredient we get from them is our garlic, of course. However, they do supply us with some of the dry chili peppers we use.

 

I got the call in the morning; when they discovered we had been shorted our order the kitchen said they would only be able to produce half of the order of our flagship Papalote House Salsa. Our supplier confirmed they had the product, and they didn’t know why it had been left behind. Stuff like that can happen. And it happened. By then the truck was making other deliveries, and they would not be able to pick up the product in Gilroy and bring it to us until mid-morning the following day, several hours too late.

I looked at the clock and I realized that right at that time, going to Gilroy would only take an hour and a half, at the most. I could go get the peppers, come back to the warehouse, and have our delivery driver take the peppers to the kitchens by 7:00am, just in time for our production run. So, I got in my trusty little van and headed out to beautiful Gilroy, Garlic Capital of the World.

Sometimes I take for granted how lucky I am to have landed in the San Francisco Bay Area, and to ultimately have had the opportunity to share my traditions and culture through food, both at the restaurants and through Papalote Salsa. Had my family decided to immigrate to Hawaii, I would have probably ended up making pineapple marinades. Had they gone to Georgia I would have likely ended up making peach marmalade. As luck would have it, my Aunt Celia arrived in the late 50s, and she decided to open Celia’s Mexican Restaurant in San Francisco in 1960. 65 years later and three-generations deep, the family culinary history and tradition continues with dozens of Celia’s offshoots, including Papalote Mexican Grill and Papalote Salsas (Aunt Celia’s original Celia’s Salsa inspired us in the creation of Papalote Salsa, in fact, we use the same ingredients, though in different forms, and our recipe is entirely unique).

 

I am so fortunate to live in California, and in such proximity to the vast Central Valley, with its unique combination of dry summers and mild, wet winters, and rich fertile soil from mountain erosion; this is the ideal place to locally source amazing garlic, superior onions, and tomatoes of unrivaled quality and flavor to create the ultimate expression of roasted tomato salsas.

 

Garlic From Gilroy

Whole fresh garlic is a key ingredient in all our salsas.  Gilroy earned its reputation as the Garlic Capital of the World because of its agricultural heritage, at one point producing and processing at more garlic than any other city in the world, though other cities in California currently produce more. Still, the quality, expertise and tradition are undeniable. This agricultural heritage is supported by companies such as our provider, Christopher Ranch, a leading garlic grower and processor. https://christopherranch.com/

 

Onions from Oxnard

Freshly chopped onion is combined with our whole fresh garlic as we prepare the foundation of our salsas. We source our onions from Gills onions in Oxnard. At Gills they emphasize high-quality products, innovative growing techniques, and sustainable farming practices, including waste-powered energy and solar projects. At a 5-hour drive on scenic Hwy 101, we can get our onions delivered the same day. https://gillsonions.com/

 

Tomatoes from the California Central Valley

And of course, last, but not least, our tomatoes come from Santa Nella, in the California Central Valley. A two-hour drive away from Papalote Salsa HQ, Morning Star is one of the largest suppliers of tomatoes globally. They operate three factories with the largest production scale in the world with resources solely dedicated to tomatoes. They are actively involved in the global tomato industry and ongoing tomato research, and they have pioneered changes in production technology that have helped increase efficiencies throughout the industry. When life throws at you tomatoes that are this good, you must make salsa. I mean, you must! https://www.morningstarco.com/

Created in San Francisco’s Mission District at Papalote Mexican Grill, with locally and mindfully sourced produce from California, and made in the Sonoma Valley… It simply doesn’t get more local than that.  https://www.papalote-sf.com/

 

Most of our neighbors on store shelves are not even made in this country. And of the ones that are made in the USA, most haul their ingredients from out of state providers. And, you’re not going to believe me, but some of the salsas out there… are made in New York City!

Papalote Salsas are the best California has to offer.

¡Buen Provecho!

 

Victor Escobedo

Chief Salsa Officer

https://www.papalotesalsa.com/

How I Made Each Papalote Salsa Variety Its Own Star

How I Made Each Papalote Salsa Variety Its Own Star

 

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.

 

Original House Salsa

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.

 

Serrano-Tomatillo Salsa

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.

 

Habanero Salsa
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.”

 

Chipotle Salsa

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