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

1. 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.
2. 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.
3. 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)