Peach Papalo Salsa


Papalo (from Paul Lohse <you know, the basil farmer>’s booth at the NCGA’s farmer’s market),  is enchanting. It’s the flavor you’ve been searching for when you’re tired of cilantro but want something on that level of refreshing. It’s commonly used in salsas in Mexico and South America. Lohse grows it in a warmer part of northern Humboldt and is the only purveyor of it that I know of, here on the north coast.


As a seasonal locovore, it’s quite exciting when newer flavors arrive in the garden and the market. In response to environmental factors within the cosmos, flavors herald seasonal changes reminding us that we exist in continuum. Not terminus.



1 big peach

1 ear corn’s worth kernels (raw)

1 golden tomato, diced

1/2 thinly slivered to chopped red onion

a handful on papalo leaves, diced

1 Tbsp. apple cider vinegar

1 tsp. salt

Combine in a bowl, cover, and then let meditate for at least an hour. At the potluck, you will be all that, and a bag of chips (of course you’re also bringing chips, what kind of party guest are you?).

Get spicy: I can’t wait for habañeros and peaches to hit the market at the same time so I can make this recipe sassy.


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