Cool, creamy, and faintly herby, hoja santa blended into sour cream makes a finishing sauce that adds freshness wherever mole or chile heat might otherwise feel heavy.
Ingredients
- 35 g (1¼ oz) fresh hoja santa leaves
- 475 ml (2 cups) sour cream
- ¾ tsp salt
Instructions
- 1Add all ingredients to a blender.
- 2Blend until smooth and uniformly green.
- 3Taste and adjust salt.
- 4Transfer to a squeeze bottle for service.
Cook's Note
Blend until the color is an even green, any light streaks mean hoja santa isn't fully incorporated. The flavor fades over time, so make this the day of or the day before at most.
Best Served With
Drizzled over mole enchiladas, grilled fish, or fried empanadas.
Why This Recipe Works
Hoja santa has an anise-like, herby flavor that contrasts well against rich, earthy sauces like mole. Blending it into sour cream softens the sharpness so it finishes a plate rather than taking it over.
Make It Yours
- Sub fresh cilantro and a small amount of epazote if hoja santa isn't available
- Add a squeeze of lime for brightness
- Use crema instead of sour cream for a slightly richer, thinner sauce
- A small amount of jalapeño blended in adds gentle heat
Leftover Strategy
Keeps 2 days refrigerated in a sealed squeeze bottle. The green color fades a little but the flavor holds.
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Pairing
Works as a component on the plate rather than needing its own pairing. Whatever dish it finishes, that pairing applies.