3 Delicious Ways to Use Papalo: Chimichurri, Poblano Crema & Roasted Tomatillo Salsa Verde
If you've ever wished you could grow cilantro through the hottest months of summer, let me introduce you to one of my favorite herbs: papalo.
Papalo (Porophyllum ruderale) is a traditional Mexican herb that's been enjoyed for centuries. It has a bright, citrusy, herbal flavor that's often compared to cilantro, but with a bolder, more complex taste. Best of all, it's incredibly heat tolerant. Here in Florida, I harvest papalo throughout the hottest, most humid months of the year while cilantro has long since bolted.
Once you start growing papalo, you'll quickly find yourself looking for new ways to use it. I'm sharing three of my favorite recipes that showcase this incredible herb:
- Papalo & Shallot Chimichurri
- Smoky Poblano Papalo Crema
- Roasted Tomatillo & Papalo Salsa Verde
Each recipe is simple to prepare and brings out a different side of papalo's unique flavor.
If you want to grow papalo in your own garden, you can find seeds HERE.
Watch the video of all 3 recipes here:
Why You'll Love Cooking with Papalo
Unlike cilantro, papalo thrives in hot weather and continues producing fresh leaves all summer long. Its bold flavor pairs beautifully with grilled meats, tacos, roasted vegetables, beans, eggs, seafood, and even fresh bread.
If you garden in a warm climate, papalo is one herb I highly recommend growing.
Papalo & Shallot Chimichurri
Traditional chimichurri is made with parsley, but papalo makes an incredible substitute. The result is bright, garlicky, slightly spicy, and packed with fresh herbal flavor.
It's delicious served over:
- Steak
- Grilled chicken
- Pork
- Roasted vegetables
- Crusty bread
- Seafood
Ingredients
- ½ cup finely chopped papalo leaves
- 4 cloves garlic, minced
- 1 small shallot, finely minced (optional)
- 1 teaspoon dried oregano
- 1 small red chile, seeded and diced (or 2 teaspoons red pepper flakes)
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup extra-virgin olive oil
Instructions
- Finely chop the papalo leaves and mince the garlic and shallot.
- In a medium bowl, combine the papalo, garlic, shallot, oregano, chile, vinegar, salt, and black pepper.
- Pour in the olive oil and stir until everything is evenly combined.
- Let the chimichurri rest for at least 15 minutes at room temperature before serving. This allows the flavors to meld together beautifully.
- Stir once more and enjoy as a sauce, dip, or marinade.
Food Processor Option
Add the papalo, garlic, shallot, oregano, vinegar, chile, salt, and pepper to a small food processor and pulse just until finely chopped. Do not puree into a paste. Transfer to a bowl and stir in the olive oil by hand.
Smoky Poblano Papalo Crema
This creamy sauce is smoky, tangy, and full of fresh herbal flavor. It's perfect drizzled over tacos, grilled meats, roasted vegetables, burrito bowls, or used as a dipping sauce.
Ingredients
- 3 poblano peppers
- ⅔ cup sour cream
- ½ cup loosely packed papalo leaves
- 2 cloves garlic, chopped
- Zest of 1 lime
- Juice of 1 lime
- ¼ teaspoon ground cumin
- Pinch kosher salt
How to Char the Poblanos
You can char the peppers several different ways.
Gas Stove: Place peppers directly over a high flame using tongs, rotating until charred on every side.
Gas Grill: Grill over high heat for 4–5 minutes, turning until blistered all over.
Oven Method: Roast under a high broiler or at 425–450°F for 15–20 minutes, turning occasionally until completely charred.
Transfer the hot peppers to a covered bowl or sealed bag and let them steam for 10–15 minutes. Once cooled slightly, gently rub away the charred skins with a paper towel, then remove the stems and seeds.
Instructions
- Place the roasted poblano peppers into a blender.
- Add the sour cream, papalo leaves, garlic, lime zest, lime juice, cumin, and kosher salt.
- Blend until completely smooth.
- Taste and adjust seasoning if needed.
- Refrigerate until ready to serve.
The smoky poblano peppers combined with the bright flavor of papalo create an incredibly versatile sauce you'll want to keep in your refrigerator.
Roasted Tomatillo & Papalo Salsa Verde
Roasting the vegetables first transforms this salsa into something truly special. The caramelized edges add sweetness and smoky depth while papalo brings a fresh herbal finish.
This salsa is incredible with:
- Birria tacos
- Carne asada
- Carnitas
- Chicken tacos
- Tortilla chips
- Burritos
- Enchiladas
Ingredients
- 8 tomatillos, husked and cut in half
- 1 whole onion, peeled and cut in half
- 1 garlic clove, peeled
- 3 serrano chiles, seeded and cut in half
- Olive oil
- Salt, to taste
- Ground cumin, to taste
- 1 cup fresh papalo leaves
Instructions
- Preheat your oven to 425°F.
- Arrange the tomatillos, onion, garlic, and serrano peppers on a foil-lined baking sheet.
- Drizzle with olive oil and toss to coat.
- Roast for 10 minutes.
- Flip everything over and roast another 10 minutes until lightly caramelized with some char around the edges.
- Remove from the oven and allow the vegetables to cool.
- Drain away any excess liquid before transferring everything to a blender.
- Add the salt, cumin, and fresh papalo leaves.
- Blend until smooth and creamy.
The finished salsa has a gorgeous deep green color with a rich roasted flavor that pairs perfectly with tacos.
My Favorite Way to Serve It
One of my absolute favorite combinations is spooning this roasted papalo salsa verde over homemade slow cooker birria tacos.
The deeply seasoned beef combined with the smoky roasted salsa creates an incredible balance of rich, savory flavors and fresh herbal brightness. If you've never tried this combination before, I highly recommend making both recipes together.
Growing Papalo Instead of Cilantro
One of the biggest reasons I grow papalo is because it thrives when cilantro simply won't.
Here in Florida:
- Cilantro is strictly a cool-season crop.
- Papalo grows vigorously through summer heat.
- It tolerates humidity exceptionally well.
- It produces continuously for months.
If you've struggled growing cilantro during the warmer months, papalo is an excellent alternative that's well worth adding to your garden.
Watch my YouTube video guide on how to grow papalo from seed all the way to harvest:
Frequently Asked Questions
What does papalo taste like?
Papalo tastes similar to cilantro but has a stronger, more citrusy flavor with slightly peppery undertones. Many people describe it as cilantro with hints of arugula and citrus.
Can I substitute papalo for cilantro?
Absolutely. Papalo can be used anywhere you'd normally use cilantro. Because its flavor is more intense, you may want to start with a little less and adjust to taste.
Is papalo spicy?
No. Papalo itself isn't spicy, although it has a bold herbal flavor.
What foods pair well with papalo?
Papalo pairs especially well with:
- Tacos
- Salsa
- Chimichurri
- Grilled steak
- Chicken
- Seafood
- Beans
- Eggs
- Roasted vegetables
- Mexican-inspired dishes