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.

June 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note