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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
- 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.