Recipe courtesy of Roger Mooking
Episode: Food Traditions
Print
Total:
50 min
Active:
40 min
Yield:
About 7 cups
Level:
Intermediate

Nutrition Info

Healthy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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