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Salsa Verde Recipe
Ingredients:
* 2 tablespoons Pumpkin seeds, pureed
* 2 tablespoons Green chiles, minced
* 1/4 cup Parsley, chopped
* 2 cups Chicken stock
* 1/4 cup Cooking oil
* Salt and pepper to taste
* 1 tablespoon cornstarch dissolved in 1/4 cup COLD water
Directions
1. Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (available at the spice rack in some stores)
2. Grind, together with the chiles and parsley, very fine. (You can use the back of a spoon).
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.
5. Continue cooking and stirring until desired thickness is obtained.
If not used immediately, store in refrigerator. Heat again before use.
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