Meatless Mexican Summer Dinner || Zucchuni, Tomatoes, Potatoes & Roselle Hibiscus Tea
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- čas přidán 21. 08. 2024
- Sharing a video I posted on Instagram😊
Tomato Sauce:
6 tomatoes
1/2 onion cut in chunks
4 cloves of garlic or garlic powder to taste
1 tsp cumin
2 tsps dry oregano
Salt & Pepper to taste
Zucchini:
2 large zucchini sliced
6 eggs, yolks & whites separated
Salt
Avocado oil
Roasted baby potatoes:
1lb Baby potatoes quartered
Avocado oil
Chipotle powder
Dry oregano
Salt
Pepper
Bake at 400 until fork tender
Roasted Tomatillo Salsa:
2lbs of tomatillos
3/4 of a large onion in chunks
4 Serrano peppers
4 garlic cloves
1 cup of water
Salt to taste
Minced Fresh Cilantro optional once salsa has cooled
Agua de Jamaica:
12 cups of boiling water
2 cups of dry sorrel/roselle hibiscus
1-2 cups of sugar (whatever you prefer)
4 cups of cold water
FIND ME ON INSTAGRAM: @soilandsazon
OMG! That looks delicious!
👍
Yum!
My mouth is watering!🤤
😊
Looks Amazing 👏
Thank you!
Looks wonderful. I will definitely be making this during the summer. How is the green sauce used?
My husband is currently obsessed with that salsa so I made a batch to dip potatoes into. I dipped mine in the tomato sauce from the zucchini🤤
Missing you Sister…hope all is well!!❤❤
Thank you♥️ new video coming soon. It was a crazy whiplash of a summer so the break was very much needed but I’m coming back and will be posting regularly. Thank you for checking in♥️