Salsa de Pepitas de Calabaza (Pumpkin Seed Salsa)

By • June 7, 2012 • 0 Comments



Author Notes: (Note: in Oaxacan cooking, when a sauce has pepitas, they often are labeled as pipian-- and it's a very traditional mole)Sara, Neftali & Sally

Serves a crowd

  • 3 cups hulled pepitas
  • 4 dry roasted (preferably on a comal or cast iron pan) and de-veined and seeded jalapenos
  • 6 big cloves garlic, roasted the same way until flat sides are blackened
  • a few stems fresh cilantro
  • water as needed to blend
  • salt and pepper to taste
  1. Roast jalapenos and garlic-- for both, roast until blacked (this will seem "burned" to many American cooks, but it's pivotal to developing proper Mexican flavor).
  2. Dry toast pepitas over medium heat, moving constantly so as not to burn. Cool all slightly before blending.
  3. Blend all together in food processor (preferable) or blender. Add enough water to make a consistency that is creamy but not entirely smooth-- the pepitas will maintain some of their texture, making it slightly coarse. If so desired, add a shot or two of good Mezcal. Add salt and pepper to taste.
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