Salsa de Pepitas de Calabasa

Recipe courtesy Neftali Duran
Show: Man Fire Food Episode: Food Traditions
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
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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.
PER SERVING (1/4 cup): Calories 86; Total Fat 7 grams; Saturated Fat 1 gram; Protein 4 grams; Total Carbohydrate 2 grams; Sugar: 0 grams; Fiber 1 gram; Cholesterol 0 milligrams; Sodium 147 milligrams

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