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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe in one of my cookbooks and thought it would be really good as an accompaniment to Mexican dishes. :) Ingredients:
2 tbs. pumpkin seeds, pureed |
2 tbs. green chilis, minced |
1/4 c. parsley, chopped |
2 c. chicken stock |
1/4 c. evoo or canola oil |
salt & pepper to taste |
Directions:
1. Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas.
2. Grind, with the chilis and parsley, very fine.
3. In a skillet, with 1/4 c. cooking oil, add a little of the chicken stock.
4. Add the green chili mixture and stir well, then add the remaining chicken stock.
5. Salt and pepper to taste, and cook for a few minutes on medium heat.
6. Add roux, and stir, cooking until it thickens then remove from fire.
7. If not to be used immediately, then store in the fridge.
8. Heat when you need to use it.
9. Enjoy! :)
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