Rio Mambo Salsa Verde

• 2 garlic cloves, unpeeled
• 2 serrano chilies, seeded (or leave in the seeds for a more fiery salsa)
• 1/4 cup pumpkin seeds
• 2 poblano chiles, roasted and peeled (or use a can of chopped green chiles)
• 3/4 cup fresh parsley leaves (about 1/2 bunch)
• 3/4 cup cilantro leaf (about 1/2 bunch)
• 1/4 cup olive oil
• 1 lime, juice of
• salt, to taste
• fresh ground black pepper, to taste

1. In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
2. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
3. Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.

garlic, serrano chilies, pumpkin seeds, poblano chiles, fresh parsley, cilantro leaf, olive oil, lime, salt, fresh ground black pepper

Taken from www.food.com/recipe/rio-mambo-salsa-verde-237561 (may not work)