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Recipe Name: Pumpkin Seed- Tomatillo Sauce
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¾ cup shelled pumpkin seeds
6 ounces tomatillos, husked halved and cored
1 teaspoon minced garlic
2 medium Serrano chiles, halved, seeded and coarsely chopped
2 tablespoons coarsely chopped cilantro leaves
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1 cup vegetable stock
1 tablespoon extra virgin olive oil
¼ cup minced onion
¾ teaspoon salt or to taste
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How to Prepare: |
Preheat oven to 325-degrees
1) Bake pumpkin seeds spread in a single layer in baking dish for 10 minutes, until they puff and begin popping, stirring and shaking pan occasionally. Transfer seeds to a plate or shallow bowl until they reach room temperature; grind to a powder in coffee grinder, ¼ cup at a time.
2) Puree tomatiollos, garlic, serranos, cilantro and vegetable stock in blender.
3) In a small pot, warm oil over medium heat; add onion and cook, stirring often until limp but not brown, about 5 minutes. Stir in pumpkin seed meal and continue cooking another 2 minutes, until fragrant.
4) Add tomatillo mixture to pumpkin seed mixture, along with ½ teaspoon salt. Bring mixture just to a boil; reduce heat to low and simmer uncovered, stirring often until sauce thickens, about 5 minutes. Add more salt to taste.
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