Salsa de Tomatillo y Pepitas
Tomatillo and Pumpkin Seed SauceToasting the tomatillos and pumpkin seeds enhances the flavors in this sauce that's great for dipping or as a table sauce to spoon over meats or seafood.
Ingredients
Makes about 11⁄2 cups
- ½ pound tomatillos husked and rinsed
- ½ cup hulled raw pumpkin seeds
- 2 teaspoons olive oil
- ¼ medium white onion finely chopped
- 1 medium garlic clove chopped
- ¼ teaspoon dried oregano Mexican variety preferred, crumbled
- 2 jalapeño chiles seeded and chopped
- ¼ loosely packed coarsely chopped fresh cilantro
- ½ teaspoon salt or to taste
- 1 teaspoon sugar
Instructions
- In a small dry skillet, over medium heat, toast the tomatillos, turning frequently, until slightly softened and charred in spots, about 8 minutes.
- Transfer to a blender.
- In the same skillet, toast the pumpkin seeds, stirring, until they pop around in the pan and brown lightly, 4 to 5 minutes.
- Put in the blender.
- Heat the oil in the same skillet and cook the onion, garlic, and oregano slowly, stirring, until translucent and lightly browned, 4 to 5 minutes.
- Scrape into the blender.
- Add the jalapeños, cilantro, salt, sugar, and 2 tablespoons of water.
- Blend to a smooth sauce with some texture.
- Transfer the sauce to a medium bowl.
- If too thick, add about 1 teaspoon of water at a time to achieve a dipping consistency.
- Adjust seasoning.
Notes & Wine Advice
Serve at room temperature.
Note:
Sauce will thicken as it sits. Stir it well to bring it together, and add a bit of water, if needed.