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Pumpkin Seed Sauce
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Yield: 3 cups
Preparation time:
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| ingredients | |
| 3/4 cup | raw pumpkin seeds |
| 2 | shallots, peeled and minced |
| 1 clove | garlic, peeled and minced |
| 1 serrano chile pepper, seeded and minced* | |
| 1 teaspoon | toasted cumin seeds, ground |
| 1/4 teaspoon | ground cinnamon |
| 2 cups | chicken stock |
| broth, alternative | |
| 1/4 teaspoon | kosher salt |
| 2 tablespoons | avocado oil or canola oil |
| 1/2 cup | chopped fresh cilantro |
| 1/2 cup | fresh Italian, (flat-leaf) parsley leaves |
directions
1. Toast the pumpkin seeds in a large skillet over medium-high heat. When you are cooking seeds they will burn quickly so keep and eye on them and stir often. You are looking for a little browning, a development of nutty flavor. This should take 2 to 3 minutes. While you are finishing getting the seeds all toasty, set up the blender and combine shallot, garlic, the serrano, cumin and cinnamon. Add half of the chicken stock, the toasted pumpkin seeds, and the salt; cover and blend to a fine texture.
2. Heat the large skillet over medium-high heat and add the avocado oil. When the oil is hot add the mixture from the blender and cook down, stirring often, for 5 to 10 minutes, adjusting the heat as necessary. The texture should be like a smooth salsa, but not too thick. Set aside to cool.
3. Combine the remaining stock with the cilantro and the parsley in the blender and blend until smooth. This sauce should be very green and when the salsa base is cool, combine the two. Serve warm or at room temperature. Or, transfer to an airtight container and store in the refrigerator up to 1 week.
from the test kitchen
Tip *Handling Hot Peppers:Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
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