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Title: El Chico Salsa Verde
Categories: Salsa Dip
Yield: 4 Servings

2tbPumpkin seeds; pureed
2tbGreen chiles; minced
1/4cParsley; chopped
2cChicken stock
1/4cCooking oil
  Salt and pepper to taste
1tbRoux (1 part cooking oil
  To 2 parts flour)

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.

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