Pumpkin-Seed Salsa

recipe

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.

Yield:

Makes about 3 cups

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

Nutritional analysis per tablespoon.

Note:

June 2003
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