Pumpkin Seed Salsa Recipe - Cooking Index
Pumpkin Seed Salsa Recipe - Cooking Index
| 3 | Guero or pasilla chiles | |
| 1 | White onions (medium) | |
| 8 | Garlic | |
| 1 | Tomato (large) | |
| 1/4 cup | 27g / 1oz | Pumpkin seeds |
| 1 cup | 237ml | Water |
| 1/4 teaspoon | 1.3ml | Oregano - toasted |
| 1/4 teaspoon | 1.3ml | Salt |
Char chiles until blistered and black, then seed and devein.
Thickly slice onion and pan-roast until brown and soft.
Pan-roast garlic until brown and soft, then peel.
Pan-roast tomato until blistered, black, and soft.
Toast pumpkin seeds in 1 tbsp. olive oil until puffed and brown
In a blender or food processor, puree ingredients together until a chunky salsa is formed.
Source:
Josefina Velazquez De Leon's "Mexican Cook Book" 1947
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