Chefs at Market: Mussels with Linguica

This unusual Mexican herb usually goes hand-in-hand with cemitas, or those giant circular sandwiches that are the wedge, sub, Dagwood, or hero sandwiches of Mexico. The slightly pungent flavor of papalo can also liven up a salsa. Try this recipe with chips the next time you want a twist on everyday tomato salsa. Look for papalo (and other Mexican herbs, plus, this recipe’s poblanos and jalapeno) from R & R Vegetables and Herbs at this week’s GrandMarket.

Papalo Salsa

1 jalapeño chili
Few drops of vegetable oil
6 ripe plum tomatoes, chopped
1 red bell pepper, chopped
1 red onion, chopped
2 poblano chiles, minced
1/4 cup lime juice
2 tablespoons chopped papalo leaves
Salt to taste

Ideally, do this recipe when you already have an outdoor grill heated. Rub the outside of the jalapeno with oil and then toast the pepper over the fire until its skin is black and blistered. Set aside to cool. Meanwhile, toss together the remaining ingredients. When the jalapeno is cool enough to touch, slip most the blackened skin off the pepper. Don’t worry about leaving some black bits—a few black spots will look rustic and honest in the finished salsa. (And, whatever you do, don’t rinse the blackened chili— this washes away its flavorful oils.) Chop the jalapeno and add to the salsa. Serve with chips, on tacos, or in any place where you’d use tomato salsa.

The New Rochelle BID’s Downtown Grand Market is a morning farmer’s market. Located at Library Green (1 Lawton St, New Rochelle, NY) every Sat from June 1–Oct. 26 at 9 a.m–2 p.m. Contact info@grandmarket.com or call 914-960-1460 for more info.