Pumpkin-Seed Salsa
- 8 ounces fresh tomatillos (see notes)
- 3 fresh poblano chilies (sometimes mislabeled pasilla) or Anaheim chilies (9 oz. total)
- 2 fresh jalapeno chilies (2 oz. total)
- 1 clove garlic, peeled
- 1/2 cup sliced green onions
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup shelled roasted, salted pumpkin seeds (see notes)
- 1/3 cup rice vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 to 1/2 teaspoon green or red hot sauce
- Salt
- Pull off and discard husks and stems from tomatillos; rinse tomatillos well and coarsely chop. Rinse and stem chilies. Remove seeds from poblanos. For a mild salsa, remove seeds from jalapenos. Coarsely chop all chilies.
- In a food processor or blender, combine tomatillos, poblanos, jalapenos, garlic, green onions, cilantro, pumpkin seeds, vinegar, cumin, and oregano; whirl until smooth. Add hot sauce and salt to taste.
- Nutritional analysis per tablespoon.
fresh tomatillos, poblano chilies, fresh jalapeufo chilies, clove garlic, green onions, fresh cilantro, pumpkin seeds, rice vinegar, ground cumin, oregano, green, salt
Taken from www.myrecipes.com/recipe/pumpkin-seed-salsa (may not work)