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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Though traditionally made in a molcajete, a blender is a lot easier for this gringo. Serve with tortilla chips for dipping, dunk warm tortillas in it or use as a sauce for chicken or steak. Ingredients:
2 garlic cloves, unpeeled |
2 serrano chilies, seeded (or leave in the seeds for a more fiery salsa) |
1/4 cup pumpkin seeds |
2 poblano chiles, roasted and peeled (or use a can of chopped green chiles) |
3/4 cup fresh parsley leaves (about 1/2 bunch) |
3/4 cup cilantro leaf (about 1/2 bunch) |
1/4 cup olive oil |
1 lime, juice of |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
2. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
3. Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.
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