Papalo – two ways

Papalo is a uniquely flavored herb used in many Mexican dishes.  Sometimes the stems are left on the table in a glass to pick from and munch as a digestif.  It is also used sliced thin as a garnish on cooked dishes or in sandwiches.


Peach and Papalo Salsa
2 cups Peaches in 1/2 inch dice (or a combination with pineapple, mango, watermelon, or tomato)
1 avocado, in 1/2 inch dice
1 Jalapeno, minced (remove seeds for less heat)
2 Scallions, minced
2 Tablespoons Papalo herb, minced
1 Tablespoon Mint (any type), minced
1 teaspoon Ginger, grated
2 Limes, juiced
1/2 teaspoon sugar, or to taste
1 teaspoon Salt, or to taste

1. Whisk Salt, Sugar and Lime juice together.
2. Add onion and jalapeno and let sit for at least 5 minutes.
3. Add remaining ingredients and serve immediately with chips

Guacamole with Papalo
1 Jalapeno, minced (remove seeds for less heat)
2 Scallions, minced
1 clove of Garlic, minced
2 Tbs, Papalo herb, minced
3 – 4 avocados, rough chopped (retain avocado pits)
Juice of one Lime
2 Tablespoon Olive Oil
Pinch of Cumin and dried Oregano, to taste
Salt and Pepper, to taste

Directions:  Mix all ingredients together, and add the Avocado pits to help prevent the guacamole from browning if you are not eating right away.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Appetizer, Fruit, Herbs, Sauces, Side Dish, Tomatoes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s