El Chico Salsa Verde Recipe

Mexican Recipes To-Go

Mexican Salsa Recipes

Ingredients:

2 tbsp pumpkin seeds, pureed
2 tbsp green chiles, minced
1/4 cup parsley, chopped
2 cup chicken stock
1/4 cup cooking oil
1 salt and pepper to taste
1 tbsp roux (1 part cooking oil
1 to 2 parts flour)

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.

Servings: 4

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Never eat more than you can lift. Miss Piggy

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