Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Copycat El Chico Salsa Verde
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- #1354
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons pumpkin seeds, pureed
2 tablespoons green chiles, minced
1/4 cup fresh parsley, chopped
2 cups chicken stock
1/4 cup cooking oil
salt and pepper, to taste
1 tablespoon roux (1 part cooking oil to 2 parts flour)
directions
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, heat the 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 refrigerator. Heat only when you need to use it.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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