Sourgrass Salsa Recipe

Sourgrass, or Oxalis, is a commonly recognized wild plant noted for its tangy, lemon-like flavor due to the oxalic acid in its leaves. This unique taste makes it an excellent addition to various dishes. In addition to its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient for your culinary repertoire.

How to Identify Sourgrass

Here’s how you can recognize sourgrass in the wild:

  • Leaves: Sourgrass has trifoliate leaves, each stem bearing three heart-shaped leaflets that resemble clover.

  • Flowers: The plant produces small yellow flowers with five petals, usually blooming in clusters.

  • Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

  • Taste:  The best way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

This surprising twist on a beloved classic features diced mangoes, red bell peppers, onions, and tangy sourgrass leaves, tossed together with fresh lime juice. This vibrant and flavorful salsa is perfect for serving as a refreshing appetizer or snack, especially when paired with crispy tortilla chips.

Ingredients:

  • 2 ripe mangoes, diced

  • 1 red bell pepper, diced

  • 1/2 red onion, finely chopped

  • 1/4 cup sourgrass leaves, washed and finely chopped

  • Juice of 2 limes

  • Salt and pepper to taste

  • Tortilla chips for serving

Instructions:

  1. Prepare Ingredients: Peel and dice the ripe mangoes. Dice the red bell pepper. Finely chop the red onion. Wash and finely chop the sourgrass leaves.

  2. Combine: In a mixing bowl, combine the diced mangoes, diced red bell pepper, chopped red onion, and chopped sourgrass leaves.

  3. Add Lime Juice: Squeeze the juice of two limes over the salsa mixture and mix well to ensure even distribution.

  4. Season: Season the salsa with salt and pepper to taste, then stir to thoroughly combine all the ingredients.

  5. Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

  6. Mix Before Serving: Just before serving, give the salsa a final stir.

  7. Serve: Transfer the salsa to a serving bowl and serve alongside a bowl of tortilla chips.

Join Our Foraging Classes & Explore More

Ready to dive deeper into the world of wild foods? Join our foraging classes at forageSF to learn more about ingredients like sourgrass. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb can provide you with new ideas for using this unique herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado