Salsa de Pepitas de Calabasa


Total Time:
55 min
Prep:
40 min
Inactive Prep:
10 min
Cook:
5 min
Yield:
About 7 cups
Level:
Intermediate

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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