El chico salsa verde (vtjs99b)
Yield: 4 servings
Ingredients:
- 2 tb Pumpkin seeds; pureed
- 2 tb Green chiles; minced
- 1/4 c Parsley; chopped
- 2 c Chicken stock
- 1/4 c Cooking oil Salt and pepper to taste
- 1 tb Roux (1 part cooking oil
Instructions:
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.
