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Pumpkin Seed Sauce

Pumpkin Seed Sauce Categories: Mexican|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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