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El Chico Salsa Verde (Vtjs99b)
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. |
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