El Chico Salsa Verde

2 tb Pumpkin seeds; pureed

2 tb Green chiles; minced

1/4 c Parsley; chopped

2 c Chicken stock

1/4 c Cooking oil

Salt and pepper to taste 1 tb Roux (1 part cooking oil

To 2 parts flour) 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.