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| Home -> [Appetizers, Central American, Condiments, Mexican, North American, Sauces & Dressings, South American] -> [El chico salsa verde Recipe] |
El chico salsa verde
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Central American, Condiments, Mexican, North American, Sauces & Dressings, South American |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Pumpkin seeds, pureed | | 2
| tbsp | Green chiles, minced | | 1/4
| cup | Parsley, chopped | | 2
| cup | Chicken stock | | 1/4
| cup | Cooking oil | | | Salt and pepper to taste | | 1
| tbsp | Roux (1 part cooking oil | | | To 2 parts flour) |
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Procedures:
| 1 | Toast pumpkin seeds until brown, or use pumpkin seeds called pepitas (this i"d prefer. | | 2 | I think you can get these at the spice rack in the store). | | 3 | Grind, with the chiles and parsley, very fine. | | 4 | In a skillet, with ?c cooking oil, add a little of the chicken stock. | | 5 | Add the green chile mixture and stir well, then add the remaining chicken stock. | | 6 | Salt and pepper, to taste, and cook for a few minutes on medium heat. | | 7 | Add roux, and stir, cooking until it thickens then remove from fire. | | 8 | If not to be used immediately, then store in "fridge. | | 9 | Heat only when you need to use it |
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