Pumpkin-Seed Salsa

Name: Pumpkin-Seed Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 2 fresh jalapeño chilies (2 oz. total); 3 fresh poblano chilies (sometimes mislabeled pasilla) or Anaheim chilies (9 oz. total); 118 milliliters coarsely chopped fresh cilantro; 1 clove garlic, peeled; 118 milliliters sliced green onions; 0 teaspoons ground cumin; 0 teaspoons green or red hot sauce; 0 teaspoons dried oregano; 79 milliliters rice vinegar; 118 milliliters shelled roasted, salted pumpkin seeds (see notes); 3 servings Salt; 227 grams fresh tomatillos (see notes)

The recipe Pumpkin-Seed Salsan is ready in around 45 minutes and is definitely a tremendous gluten free and vegan option for lovers of Mexican food. One serving contains 102 calories, 4g of protein, and 1g of fat. For $1.86 per serving, you get a hor d'oeuvre that serves 3. A mixture of salt, hot sauce, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Pull off and discard husks and stems from tomatillos; rinse tomatillos well and coarsely chop. Rinse and stem chilies.

Ingredients you will need

Tomatillos

Chili Pepper

Remove seeds from poblanos. For a mild salsa, remove seeds from jalapeos. Coarsely chop all chilies.

Ingredients you will need

Poblano Pepper

Chili Pepper

Salsa

Seeds

In a food processor or blender, combine tomatillos, poblanos, jalapeos, garlic, green onions, cilantro, pumpkin seeds, vinegar, cumin, and oregano; whirl until smooth.

Ingredients you will need

Pumpkin Seeds

Green Onions

Tomatillos

Cilantro

Poblano Pepper

Oregano

Vinegar

Garlic

Cumin

Equipment you will use

Food Processor

Blender

Add hot sauce and salt to taste.

Ingredients you will need

Hot Sauce

Salt

Equipment

Food Processor

Blender

Ingredients

Servings:

fresh jalapeño chilies (2 oz. total)3

fresh poblano chilies (sometimes mislabeled pasilla) or Anaheim chilies (9 oz. total)118milliliters

coarsely chopped fresh cilantro 1clove

garlic, peeled 118milliliters

sliced green onions 0teaspoons

ground cumin 0teaspoons

green or red hot sauce 0teaspoons

dried oregano 79milliliters

rice vinegar 118milliliters

shelled roasted, salted pumpkin seeds (see notes)3servings

Salt 227grams

fresh tomatillos (see notes)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.