Salsa Verde

Name: Salsa Verde
Ingredients: 3 garlic cloves, peeled; 1 to 2 serrano chile, stemmed and seeded if desired; 1/4 cup raw pumpkin seeds; 2 poblano chiles, roasted, peeled, and seeded; 3/4 cup chopped fresh Italian parsley; 1/2 bunch cilantro, leaves only, chopped; Juice of 1 lime; About 3/4 cup water; Coarse salt and freshly ground black pepper

9 ingredients

6 steps

Ingredients

3 garlic cloves, peeled
1 to 2 serrano chile, stemmed and seeded if desired
1/4 cup raw pumpkin seeds
2 poblano chiles, roasted, peeled, and seeded
3/4 cup chopped fresh Italian parsley
1/2 bunch cilantro, leaves only, chopped
Juice of 1 lime
About 3/4 cup water
Coarse salt and freshly ground black pepper

Directions

1

In a dry heavy skillet, toast the garlic and serranos over medium heat, until slightly charred.
2

Remove.
3

Add the pumpkin seeds to the skillet and toast until browned.
4

Transfer the garlic, serranos, and seeds to a blender, along with the poblanos, herbs, oil, and lime juice.
5

Blend, adding water as necessary, until a smooth thick dipping paste, like pesto, is formed.
6

Season with salt and pepper and blend to combine.