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Tomatillo and Pumpkin Seed Sauce |
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Print this Recipe
(Salsa de Tomatillo y Pepitas)
Category: Vegetable Salsas and Table Sauces
Makes about 1 1/2 cups
Toasting the tomatillos and pumpkin seeds enhances the flavors in this sauce that's great for dipping or as a table sauce to spoon over meats or seafood.
1/2 pound tomatillos, husked and rinsed
1/2 cup hulled raw shelled pumpkin seeds
2 teaspoons olive oil
1/4 medium white onion, finely chopped
1 clove garlic (medium), chopped
1/4 teaspoon dried oregano, (Mexican variety preferred), crumbled
2 jalapeño peppers, seeded and chopped
1/4 cup loosely packed coarsely chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/4 teaspoon sugar
1. In a small dry skillet, over medium heat, toast the tomatillos, turning frequently, until slightly softened and charred in spots, about 8 minutes. Transfer to a blender. In the same skillet, toast the pumpkin seeds, stirring, until they pop around in the pan and brown lightly, 4 to 5 minutes. Put in the blender.
2. Heat the oil in the same skillet and cook the onion, garlic, and oregano slowly, stirring, until translucent and lightly browned, 4 to 5 minutes. Scrape into the blender. Add the jalapeños, cilantro, salt, sugar, and 2 tablespoons of water. Blend to a smooth sauce with some texture. Transfer the sauce to a medium bowl. If too thick, add about 1 teaspoon of water at a time to achieve a dipping consistency. Adjust seasoning. Serve at room temperature.
NOTE: Sauce will thicken as it sits. Stir it well to bring it together, and add a bit of water, if needed.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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