El Chico Salsa Verde

Recipe Ingredients

2 tablespoons	30ml	Pumpkin seeds - pureed
2 tablespoons	30ml	Green chiles - minced
1/4 cup	36g / 1.3oz	Parsley - chopped
2 cups	474ml	Chicken stock
1/4 cup	59ml	Cooking oil
		Salt and pepper to taste
1 tablespoon	15ml	Roux - (1 part cooking oil
		To 2 parts flour)

Recipe Instructions

Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This I'd prefer. I think you can get these at the spice rack in the store).

Grind, with the chiles and parsley, very fine. In a skillet, with 1/4 C cooking oil, add a little of the chicken stock.

Add the green chile mixture and stir well, then add the remaining chicken stock. Salt and pepper, to taste, and cook for a few minutes on medium heat. Add roux, and stir, cooking until it thickens then remove from fire.

If not to be used immediately, then store in 'fridge. Heat only when you need to use it.

Source:
Edie Jenson

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