El Chico Salsa Verde (vtjs99b)

Title: EL CHICO SALSA VERDE (VTJS99B)

Categories: Condiments, Sauces, Dips, Mexican, Tex-mex

Yield: 4 servings

2 tb Pumpkin seeds; pureed

2 tb Green chiles; minced

1/4 c Parsley; chopped

2 c Chicken stock

1/4 c Cooking oil

Salt and pepper to taste

1 tb Roux

1 part cooking oil

To 2 parts flour)

Toast pumpkin seeds until brown, or use pumpkin seeds

called Pepitas (This I'd prefer. I think you can get

these at the spice rack in the store). Grind, with the

chiles and parsley, very fine. In a skillet, with 1/4

C cooking oil, add a little of the chicken stock. Add

the green chile mixture and stir well, then add the

remaining chicken stock. Salt and pepper, to taste,

and cook for a few minutes on medium heat. Add roux,

and stir, cooking until it thickens then remove from

fire. If not to be used immediately, then store in

'fridge. Heat only when you need to use it. --