Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


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

  4. Yield: 4 servings

  5. 2 tb Pumpkin seeds; pureed

  6. 2 tb Green chiles; minced

  7. 1/4 c Parsley; chopped

  8. 2 c Chicken stock

  9. 1/4 c Cooking oil

  10. Salt and pepper to taste

  11. 1 tb Roux

  12. 1 part cooking oil

  13. To 2 parts flour)

  14. Toast pumpkin seeds until brown, or use pumpkin seeds

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

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

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

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

  19. the green chile mixture and stir well, then add the

  20. remaining chicken stock. Salt and pepper, to taste,

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

  22. and stir, cooking until it thickens then remove from

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

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


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