How to make it

  • 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! :)

Reviews & Comments 6

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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 10 years ago
    Sounds great...definitely a keeper. Thanx
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  • lunasea 10 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 10 years ago
    Wow... what a different idea, I just might have to try it. Thanks!
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  • danadooley 10 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 :)
    Was this review helpful? Yes Flag

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