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
cups hulled pepitas
dry roasted (preferably on a comal or cast iron pan) and de-veined and seeded jalapenos
big cloves garlic, roasted the same way until flat sides are blackened
stems fresh cilantro
as needed to blend
salt and pepper to taste
In This Recipe
- 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).
- Dry toast pepitas over medium heat, moving constantly so as not to burn. Cool all slightly before blending.
- 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.