Hoja Santa Chutney

Hoja Santa Chutney

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.
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Cook Time

15 Minutes



Step 1
Remove the ribs of the hola santa leaves and tear into smaller pieces.
Step 2
In a small food processor, add the yogurt, pine nuts, salt, serrano, and the lime juice. Mix until smooth.
Step 3
Next, add the hoja santa leaves in 2 to 3 additions until the mixture is grainy but smooth.
Step 4
Refrigerate for 2 to 3 hours for the flavors to merge and mellow before serving.
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 chile
Juice of one lime

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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Wrap It Up!

Lettuce wraps originated in Southeast Asia as pedestrian street foods and have been around for thousands of years. They are essentially a delicious and nutritious vessel for fillings and are far more satisfying than salads - especially in the summer, when the heat in our bodies helps us digest raw foods.