Ingredients Jump to Instructions ↓

  1. 2 tb Pumpkin seeds; pureed

  2. 2 tb Green chiles; minced

  3. 1/4 c Parsley; chopped

  4. 2 c Chicken stock

  5. 1/4 c Cooking oil Salt and pepper to taste

  6. 1 tb Roux (1 part cooking oil To 2 parts flour)

Instructions Jump to Ingredients ↑

  1. 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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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