Pumpkin Seed Sauce
Nb persons: 0
Yield: ABOUT 3 CUPS
Preparation time:
Total time:
Source: Betty Crocker Southwest Cooking
| Rich Pumpkin Seed Sauce is served with Pepita Vegetable Burritos (page 102) and Pumpkin Ravioli (page 146). The sauce may be kept warm over medium-low heat. | |
| 1 cup | shelled pumpkin seeds 1 small onion, chopped (about 'A cup) |
| 1 slice | white bread, tom into small pieces |
| 1 clove | garlic, crushed |
| 2 tablespoons | vegetable oil |
| 2 tablespoons | canned chopped green chiles |
| 1 can (14 ounces) | chicken broth |
| 1/2 cup | whipping cream |
| Dash | salt |
Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden browrn. Stir in chiles.
Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt.
Yield: ABOUT 3 CUPS
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