July 27, 2020
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
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
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.
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.
December 02, 2022