Meatless Mexican Summer Dinner || Zucchuni, Tomatoes, Potatoes & Roselle Hibiscus Tea

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

[@nenac3741]

OMG! That looks delicious!

[@Mike_Greentea]

👍

[@Q-BinTom]

Yum!

[@LilClucker]

My mouth is watering!🤤

[@soilandsazon]

😊

[@salvadorsepulveda6415]

Looks Amazing 👏

[@soilandsazon]

Thank you!

[@gregsherman674]

Looks wonderful. I will definitely be making this during the summer. How is the green sauce used?

[@soilandsazon]

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🤤

[@TrueThingsPrevail]

Missing you Sister…hope all is well!!❤❤

[@soilandsazon]

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♥️