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Pumpkin-Seed Salsa

Yield Makes about 3 cups
Notes: Tomatillos, which resemble small green tomatoes covered with a papery husk, are available in many supermarkets and in Latino grocery stores. If fresh ones are not available, use 2 cans (12 oz. each) tomatillos, drained. Find green hulled pumpkin seeds (pepitas) in Latino markets and natural-food stores.


  • 8 ounces fresh tomatillos (see notes)
  • 3 fresh poblano chilies (sometimes mislabeled pasilla) or Anaheim chilies (9 oz. total)
  • 2 fresh jalapeño 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

Nutrition Information

  • calories 6.8
  • caloriesfromfat 26 %
  • protein 0.3 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 1.1 g
  • fiber 0.2 g
  • sodium 4.8 mg
  • cholesterol 0.0 mg

How to Make It

  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 jalapeños. Coarsely chop all chilies.

  2. In a food processor or blender, combine tomatillos, poblanos, jalapeños, 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.