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Holy Mole Espazote!

July 27, 2011 - 1:28pm
Carolyn K


Bored with the same old summertime gazpacho?  Why not add a new twist to your old favorite by adding Epazote (eh-pah-ZOE-teh) from Suzie's farm?  Despite its gasoline-like odor in the raw, Epazote's flavor is a cross between cilantro and dandelion greens. Traditionally it was added to black beans in Mexico because it aids in digestive and eliminates flatulence. However, it can be used to add a new and interesting flavor to some familiar dishes. 

When added to the usual gazpacho suspects, including heirloom tomatoes and green peppers from JR Organics, cucumbers from Vang's, Reed avocados and limes from Paradise Valley, a sprig of Epazote will add some macho to your gazpacho! Mix fresh epazote leaves or the whole stem and leaves into beef stews, slip into quesadillas before adding delicious Firehouse Jack cheese from Springhill  or  chop into fresh corn from Kawano farms.  Add it to your next mole and we think that you'll be shouting Holy Mole! 

Warning:  Use only the fresh leaves and stems in your recipes.  The dried herb is only suitable for medicinal teas.


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