Salsa de Pepitas de Calabasa

  • Level: Intermediate
  • Total: 50 min
  • Active: 40 min
  • Yield: About 7 cups
  • Nutrition Info
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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

  1. Toast the pepitas in a dry pan over medium heat, moving constantly so as not to burn. Cool slightly before blending.
  2. 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.

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