Salsa Verde

• 3 garlic cloves, peeled
• 1 to 2 serrano chile, stemmed and seeded if desired
• 1/4 cup raw pumpkin seeds
• 2 poblano chiles, roasted, peeled, and seeded
• 3/4 cup chopped fresh Italian parsley
• 1/2 bunch cilantro, leaves only, chopped
• Juice of 1 lime
• About 3/4 cup water
• Coarse salt and freshly ground black pepper

1. In a dry heavy skillet, toast the garlic and serranos over medium heat, until slightly charred.
2. Remove.
3. Add the pumpkin seeds to the skillet and toast until browned.
4. Transfer the garlic, serranos, and seeds to a blender, along with the poblanos, herbs, oil, and lime juice.
5. Blend, adding water as necessary, until a smooth thick dipping paste, like pesto, is formed.
6. Season with salt and pepper and blend to combine.

garlic, serrano chile, pumpkin seeds, poblano chiles, fresh italian parsley, cilantro, lime, water, salt

Taken from www.cookstr.com/recipes/salsa-verde-4 (may not work)