Chaia's Sorrel and Jalapeño Salsa

Photo: Hannah Hudson

Chaia Taco’s Sorrel and Jalapeño Salsa

Sour and lemony, this bright green sauce really stands out when paired with our potato and kale taco, or the sweet roasted carrots below. This seasonal sauce can only be found occasionally on our menu in the spring, and it has a wonderful lightness. Besides topping tacos, this versatile salsa can also be served alongside eggs, roasted vegetables, fish and meats. Makes about 1½ cups.

3 cups sorrel leaves, washed

2 tablespoons olive oil

1 garlic clove

¼ cup warm water

1 jalapeño, seeds and pith removed

5 sprigs cilantro

½ teaspoon kosher salt

Place all ingredients into a food processor or blender and pulse until blended and bright green. Taste for seasonings; add more salt if needed and perhaps a little water to obtain the desired consistency. If the taste of sorrel is too acidic for your liking, it can be tempered by adding about ½ cup of Greek yogurt to make a creamier version. Refrigerate in a glass jar.

---

Chaia Taco is a woman-owned restaurant started at the local farm markets and now with three brick and mortar locations in Georgetown, Bethesda and Chinatown. Chaia has reimagined the taco, making it delicious and nutritious, packing each handmade corn tortilla with only the freshest, most flavorful vegetables. Each combination is prepared with house made toppings and salsas. CHAIA is 100% vegetarian and can be made vegan, with the exception of the Creamy Kale + Potato Taco. All products are 100% nut-free, soy-free, and gluten-free.