Recipe

El Chico Salsa Verde Recipe

Add Step-by-Step Photos	Bakermel / All my dishes 1 year, 8 months ago I found this recipe in one of my cookbooks and thought it would be really good as an accompaniment to Mexican dishes. :) Prep:10m Cook:25m Servings:4	Bakermel
	easy tasty

Does this look good? Yeah! / Nope

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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

Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas.

Grind, with the chilis and parsley, very fine.

In a skillet, with 1/4 c. cooking oil, add a little of the chicken stock.

Add the green chili mixture and stir well, then add the remaining chicken stock.

Salt and pepper to taste, and cook for a few minutes on medium heat.

Add roux, and stir, cooking until it thickens then remove from fire.

If not to be used immediately, then store in the fridge.

Heat when you need to use it.

Enjoy! :)

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Comments

danadooley 1 year, 8 months ago said:
That sounds interesting. I might actually try it though I'm not a pumpkin seed fan. Do love chilies though. Thanks for sharing mel :)

theresal 1 year, 8 months ago said:
Wow... what a different idea, I just might have to try it. Thanks!

lunasea 1 year, 8 months ago said:
Sounds wonderful, Melinda. I love the toasted pepitas here. In fact I have some pumpkin seeds on hand almost all the time for snacking, salads and now for your El Chico Salsa Verde...yummmy. Great post and thanks so much!