Salsa de Pepitas de Calabasa

Name: Salsa de Pepitas de Calabasa
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: About 7 cups
Ingredients: 3 cups hulled pepitas; 6 large cloves garlic, dry-roasted on a comal or cast-iron pan until flat sides are blackened; 4 jalapenos, dry-roasted on a comal or cast-iron pan, deveined, seeded; Few stems fresh cilantro; Salt and freshly ground black pepper; 1 to 2 shots mescal

Recipe courtesy of Roger Mooking

Show: Man Fire Food

Episode: Food Traditions

Salsa de Pepitas de Calabasa

0 Reviews

Level: Intermediate
Yield: About 7 cups
Nutritional Analysis

Per Serving

Calories

86 calorie

Total Fat

7 grams

Saturated Fat

1 grams

Cholesterol

0 milligrams

Sodium

147 milligrams

Carbohydrates

2 grams

Dietary Fiber

1 grams

Protein

4 grams

Sugar

0 grams

Total: 50 min
Active: 40 min

Level: Intermediate
Yield: About 7 cups
Nutritional Analysis

Per Serving

Calories

86 calorie

Total Fat

7 grams

Saturated Fat

1 grams

Cholesterol

0 milligrams

Sodium

147 milligrams

Carbohydrates

2 grams

Dietary Fiber

1 grams

Protein

4 grams

Sugar

0 grams

Total: 50 min
Active: 40 min

Ingredients

3 cups hulled pepitas

6 large cloves garlic, dry-roasted on a comal or cast-iron pan until flat sides are blackened

4 jalapenos, dry-roasted on a comal or cast-iron pan, deveined, seeded

Few stems fresh cilantro

Salt and freshly ground black pepper

1 to 2 shots mescal

Directions

Toast the pepitas in a dry pan over medium heat, moving constantly so as not to burn. Cool slightly before blending.
Transfer to a blender with the garlic, jalapenos, cilantro and some salt and black pepper. Blend, adding enough water to achieve a creamy, but not entirely smooth consistency. The pepitas will maintain some of their texture, making it slightly coarse. If desired, add a shot or two of good mescal for smokiness and punch.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.