El Chico-style Verde Salsa
Ingredients:
- 2 tablespoons pumpkin seeds, pureed
- 2 tablsepoons green chiles minced
- 1/4 cup chopped parsley
- 2 cups chicken stock (homemade or canned)
- 1/4 cups olive oil
- 1 tablespoon roux
- Salt & pepper to taste
Directions:
- Toast pumpkin seeds until brown (or use Pepitas from the store)
- Grind seeds with the chilis and parsley (very fine)
- Over a medium heat and in the same skillet used to brown the seeds, add the gound ingredients, the 1/4 cup olive oil and a little of the chicken stock (about 1/2 cup); making sure to stir everything together
- Continue stirring and add the rest of the stock.
- Add pepper and salt to taste
- Add the roux, stir and remove from fire.
- Refrigerate
Heat this only when you are ready to use it.
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