|1 cup||Dried; shelled, lightly salted pumpkin seeds|
|1 cup||Pureed cooked tomatillos (up to)|
|½ cup||Green salsa (up to)|
|4 tablespoons||Chopped cilantro|
|Ground cumin to taste|
Puree 1 cup dried, shelled, lightly salted pumpkin seeds with 1 cup pureed cooked tomatillos, ¼ to ½ cup green salsa, 3 to 4 tablespoons chopped cilantro and ground cumin to taste. Simmer for about 10 minutes, thinning with a little broth if neccessary. Yields about 2 cups.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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