Tahona - Hoja Santa Chimichurri

• 1/4 cup Fresh Parsley

• 1/4 cup Fresh Basil

• 1/4 cup Hoja Santa Leaves

• 1/4 cup Cilantro

• 1/4 cup Rice Vinegar

• 1 tsp Ancho Chile Powder

• 2/3 cup Olive Oil

• 1 small Shallot

• 1 tbs Garlic Powder

• 1 pinch Salt

• 1/2 Lemon

1. Roughly chop basil, parsley, cilantro, Hoja Santa, shallot and put into a blender or food processor

2. Add garlic powder

3. Blend until you achieve a pasty texture

4. Transfer to bowl

5. Squeeze half lemon over top, add olive oil, rice vinegar, and stir all ingredients together

6. Add salt, ancho chile powder, and mix well

Note: Watch Chef Adrian make this delicious dipping sauce here.

Serve with Tahona’s Empanadadillas and a to-go Mezcal cocktail from their Old Town location!