Pumpkin seed salsa

Yield: 12 Servings

Measure Ingredient
\N 3 Guero Chiles
\N 8 Cloves Garlic

1 md White Onions

1 Lg Tomato

¼ c Pumpkin Seeds

1 c Water

¼ ts Oregano -- Toasted

¼ ts Salt

Char chiles until blistered and black, then seed and devein. Thickly slice onion and pan-roast until brown and soft. Pan-roast garlic until brown and soft, then peel. Pan-roast tomato until blistered, black, and soft. Toast pumpkin seeds in 1 tbsp. olive oil until puffed and brown In a blender or food processor, puree ingredients together until a chunky salsa is formed.

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