Pumpkin Seed Salsa

This sauce can be used like this for dipping, or you can add 2 more cups of chicken broth and use it as a sauce when baking chicken.

INGREDIENTS | MAKES 2 CUPS

1 cup hulled pepitas (pumpkin seeds)

1 small white onion

2 garlic cloves

1⁄2 cup fresh cilantro leaves

2 large radish leaves

3 small romaine lettuce leaves

3 serrano chilies

11⁄2 cups chicken broth

1 tablespoon olive oil

  1. Place the pumpkin seeds in a large skillet over medium heat. Spread out the pumpkin seeds and toast them, stirring regularly, until nearly all have popped and turned golden. Spread on a plate to cool.
  2. Peel the onion and cut into quarters. Peel the garlic. Remove the stems from the cilantro, radish, and romaine leaves. Tear the leaves into 2" pieces. Remove the stems and seeds from the serrano chilies and chop into 1" pieces.
  3. Put all the ingredients except the olive oil in a blender or food processor. Blend on medium setting until you have a smooth purée.
  4. Pour the olive oil into a large frying pan. Add the purée. Cook on medium setting, stirring constantly, until the sauce is very thick.

Roasting Nuts

Roasting nuts must be done slowly or else the nuts will taste bitter. After you have roasted any nuts, pick out those that have dark brown or even black places. If roasting them to eat, add a tablespoon of sugar to each cup of nuts to make your own pralines.