Epazote Tea Recipes

SALSA DE EPAZOTE

Salsa de Epazote image

This is basically a Mexican salsa verde, only with a heavier hit of epazote. It's loosely based on a similar salsa by the great Mexican chef Enrique Olvera; I roast my vegetables, where Olvera simmers his. As you see in the picture, this is rather thick, but feel free to thin it with water if you'd like.

Provided by Hank Shaw

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked and sliced in half
1/2 white onion, cut in thick slices
3 garlic cloves, unpeeled
2 green onions, chopped
1 teaspoon ground cumin
2 serrano chiles, roasted, peeled and deseeded
1/2 cup chopped cilantro
1/4 cup chopped fresh epazote
Salt

Steps:

Turn your broiler on high. Arrange the tomatillos, onion and garlic on a baking sheet and set under the broiler until about halfway charred. Keep an eye on it, as this can take anywhere from 5 minutes for dryish tomatillos to 15 for wet ones.
Meanwhile, char the serranos over a gas burner, holding them with tongs. This is a better method for charring your serranos because they don't cook fully this way, but if this bothers you, put the serranos under the broiler with everything else.
Remove the garlic and peel it when it's cool enough to touch. Remove the skins and seeds from the serranos. Move everything into a blender, along with all the other ingredients. Puree. Add salt to taste.

Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EPAZOTE TEA

Epazote Tea image

HOMEMADE DRINKS SNACKS

Provided by Food Network

Yield 2 quarts

Number Of Ingredients 2

Ingredients

8 large stems and leaves of fresh epazote
2 quarts boiling water

Steps:

Add epazote to boiling water and let simmer for 2 minutes. Remove from heat and let steep for another 3 minutes. Strain and serve.

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