El Chico Salsa Verde

• 2 tablespoons pepitas (pumpkin seeds) pureed
• 2 tablespoons green chili peppers minced
• 1/4 cup parsley leaves chopped
• 2 cups chicken broth
• 1/4 cup vegetable oil
• 1 x salt and black pepper to taste

1. Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas.
2. Grind, with the chiles and parsley, very fine.
3. In a skillet, with 1/4 cup cooking oil, add a little of the chicken stock.
4. Add the green chile mixture and stir well, then add the remaining chicken stock.
5. Salt and pepper, to taste, and cook for a few minutes on medium heat.
6. Add roux, and stir, cooking until it thickens then remove from fire.
7. If not to be used immediately, then store in 'fridge.
8. Heat only when you need to use it.

pepitas, green chili peppers, parsley, chicken broth, vegetable oil, salt

Taken from recipeland.com/recipe/v/el-chico-salsa-verde-38626 (may not work)