El Chico Salsa Verde Recipe

El Chico Salsa Verde

From bakermel 17 years ago

I found this recipe in one of my cookbooks and thought it would be really good as an accompaniment to Mexican dishes. :)

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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" It was excellent "
greekgirrrl ate it and said...
great salsa recipe!
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" It was excellent "
momo_55grandma ate it and said...
try this sounds yummy
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nlo209 17 years ago
Sounds great...definitely a keeper. Thanx
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lunasea 17 years ago
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!
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theresal 17 years ago
Wow... what a different idea, I just might have to try it. Thanks!
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danadooley 17 years ago
That sounds interesting. I might actually try it though I'm not a pumpkin seed fan. Do love chilies though. Thanks for sharing mel :)
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bakermel Topeka, KS

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Reviewed by 3 people