GREEN PUMPKIN SEED SAUCE

Green Pumpkin Seed Sauce image

Number Of Ingredients 10

Previous Next

3/4 cup raw shelled pumpkin seed (pepitas)
1/2 cup lightly packed cilantro sprigs
1/2 pound tomatillos, husked, rinsed and quartered
2 , serrano chile kimmy, , chopped with seeds
3 tablespoons chopped white onions
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 to 1 cup fat-free reduced-sodium chicken broth
1 tablespoon olive oil or vegetable oil

Steps:

1. In a dry skillet toast the pumpkin seeds over medium heat, stirring, until they pop around in the pan, start to brown, and release their aromas, 3 to 4 minutes. Transfer to a bowl to cool. When they are cool, grind to a fine powder in a spice grinder. (I use a coffee grinder reserved for spices.) Put the ground pumpkin seeds in a blender. Add the cilantro, tomatillos, serrano chiles, onion, oregano, cumin, salt, and 1/2 cup of the broth. Purée as smooth as possible. If the sauce is too thick, add enough broth to make the mixture the consistency of heavy cream. 2. Heat the oil in a medium saucepan over medium heat. Add the sauce and cook, stirring, 2 minutes. Reduce the heat to low and simmer the sauce, uncovered, stirring frequently, 15 minutes. Adjust seasoning. The sauce is ready to use, or store, in a jar or plastic container, cover and refrigerate up to 3 days or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves