Pumpkin-Seed Salsa

Name: Pumpkin-Seed Salsa
Ingredients: 8 ounces fresh tomatillos (see notes); 3 fresh poblano chilies (sometimes mislabeled pasilla) or Anaheim chilies (9 oz. total); 2 fresh jalapeno chilies (2 oz. total); 1 clove garlic, peeled; 1/2 cup sliced green onions; 1/2 cup coarsely chopped fresh cilantro; 1/2 cup shelled roasted, salted pumpkin seeds (see notes); 1/3 cup rice vinegar; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 to 1/2 teaspoon green or red hot sauce; Salt

12 ingredients

3 steps

Ingredients

8 ounces fresh tomatillos (see notes)
3 fresh poblano chilies (sometimes mislabeled pasilla) or Anaheim chilies (9 oz. total)
2 fresh jalapeno chilies (2 oz. total)
1 clove garlic, peeled
1/2 cup sliced green onions
1/2 cup coarsely chopped fresh cilantro
1/2 cup shelled roasted, salted pumpkin seeds (see notes)
1/3 cup rice vinegar
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 to 1/2 teaspoon green or red hot sauce
Salt

Directions

1

Pull off and discard husks and stems from tomatillos; rinse tomatillos well and coarsely chop. Rinse and stem chilies. Remove seeds from poblanos. For a mild salsa, remove seeds from jalapenos. Coarsely chop all chilies.
2

In a food processor or blender, combine tomatillos, poblanos, jalapenos, garlic, green onions, cilantro, pumpkin seeds, vinegar, cumin, and oregano; whirl until smooth. Add hot sauce and salt to taste.
3

Nutritional analysis per tablespoon.