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Pumpkin Seed Salsa

Source: La Parilla
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes about 1 1/2 cups.
I don't know why in this land of pumpkin pie we do not eat more of these great little seeds. Your local health food stores and Mexican markets will have the bright green hulled seeds for sale. Buy a lot and keep them in the freezer until you want to make this salsa, or toast them together with chiles pequins (tiny, round dried red chiles) and whole garlic cloves as a snack. Try this delicate salsa over broiled goat cheese or stirred into white rice just before serving. Then again, you might want to ladle it on some simple grilled chicken. Just try it.
RECIPE INGREDIENTS
4 teaspoons olive oil or corn oil
1/2 cup pumpkin seeds
1 Roma (plum) tomato, pan-roasted until blistered, deeply browned, and soft
1 thick slice medium-sized white onion, pan-roasted until brown and soft
1 tomatillo, pan-roasted until blistered, browned, and soft
2 jalapeno chiles, pan-roasted until dark brown, then seed cores removed
1 large clove garlic, pan-roasted until brown and soft, then peeled
1/2 cup water
1/8 teaspoon kosher salt
1 tablespoon coarsely chopped fresh cilantro
1/8 teaspoon toasted and ground dried Mexican oregano
Pumpkin Seed Salsa Recipe at Cooking.com
DIRECTIONS
Heat the oil in a small skillet over medium-high heat until hot but not smoking. Add the pumpkin seeds and cook, swirling the pan and stirring often, until evenly toasted, about 2 minutes. They will puff and pop. Scrape the seeds and their oil into a food processor and add the tomato, onion, and tomatillo. Process until smooth. Add the jalapenos and garlic, and continue to process. With the motor running, add the water. Stop to scrape down the sides. Add the salt, cilantro, and oregano, and pulse to blend. Keeps, tightly covered, up to 3 days in the refrigerator.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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