This very popular green sauce is served as a sauce for many Mexican chicken and meat dishes as well as a dip for a variety of chips.
Prep Time: 10 min
Cook time: 12 min
Yield: 2 cups
o 2 tablespoons Pumpkin seeds, pureed
o 2 tablespoons Green chiles, minced
o 1/4 cup Parsley, chopped
o 2 cups Chicken stock
o 1/4 cup Cooking oil
o Salt and pepper to taste
o 1 tablespoon cornstarch dissolved in 1/4 cup COLD water
1. Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (available at the spice rack in major markets)
2. In a food processor, combine pumpkin seeds, chiles and parsley and grind until very fine. (You can also use the back of a spoon to crush and combine).
3. In a skillet with 1/4 cup cooking oil, add a little of the chicken stock. Add the green chile mixture (from step 2) and stir well, then add the remaining chicken stock.
4. Add salt and pepper to taste, and cook for 5 minutes on medium heat.
5. Dissolve 1 tablespoon cornstarch in 1/4 cup COLD water. Stir into salsa mixture.
6. Continue cooking and stirring until desired thickness is obtained.
7. If not used immediately, store in refrigerator. Heat again before use.