These leaves are native to Mexico and grow wild in Texas. They are also called the ‘root beer plant’ and the leaves can be used in many ways from wrapping a piece of fish or ground into a sauce or a salsa. Here is a traditional Indian green chutney made with the aromatic hoja santa leaves.
Makes 2 cups
ingredients
7 to 8 medium sized hoja santa leaves
3/4 cup plain whole-milk yogurt
1/3 cup pine nuts
1/2 teaspoon sea salt
1 serrano pepper
Juice of one lime
instructions
Remove the ribs of the hola santa leaves and tear into smaller pieces.
In a small food processor, add the yogurt, pine nuts, salt, serrano, and the lime juice. Mix until smooth.
Next, add the hoja santa leaves in 2 to 3 additions until the mixture is grainy but smooth.
Refrigerate for 2 to 3 hours for the flavors to merge and mellow before serving.
notes & variations
Try as a sandwich spread or on warm toast.
Stir into a creamy salad dressing for added flavor.
Use to marinate fish just before cooking.
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