Pumpkinseed Sauce

Recipe Ingredients

1/4 cup	59ml	Unsalted pumpkinseed kernels
2 tablespoons	30ml	Chopped onion
1 tablespoon	15ml	Chopped jalapeno
1 tablespoon	15ml	Water
2 sections		Fresh cilantro
1/4 teaspoon	1.3ml	Sugar
1/8 teaspoon	0.6ml	Black pepper
1		Garlic - peeled
18 oz	511g	Tomatillos - (1 can) drained

Recipe Instructions

Place pumpkinseed kernels in a small skillet; cook over medium heat 5 minutes or until lightly browned, stirring constantly.

Place pumpkinseed kernels in a food processor; process until finely ground. Add chopped onion and remaining ingredients, and process until smooth.

Pour mixture into small saucepan, and place over low heat; cook 3 minutes or until thoroughly heated, stirring frequently. Yield: 1-1/2 cups (serving size: 1/4 cup).

Source:
Cooking Light, October 1994, page 74

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