Pipian - Pumpkin Seed Salsa

1. 1

   Cook the poblanos under the broiler for about five minutes on each side, or until blackened.

2. 2

   Place poblanos in a closed paper bag for 15 minutes so they can steam.

3. 3

   After 15 minutes, take the poblanos out of the bag, and gently rub off the skin.

4. 4

   Remove the stem and seeds and dice the peppers.

5. 5

   In an ungreased iron skillet, toast the pumpkin seeds on medium heat for a couple of minutes, then grind in a spice grinder, coffee grinder or blender until powdery.

6. 6

   In a blender or food processor, add the poblanos, serranos, tomatillos, ground pumpkin seeds, cumin, black pepper, onion, garlic and 1/2 cup of chicken broth.

7. 7

   Puree until well blended and smooth.

8. 8

   Add the radish leaves, romaine lettuce leaves, cilantro to blender, and puree until well blended and smooth.

9. 9

   In a pot, heat up the oil on medium and add the puree.

10. 10

    Cook for a couple of minutes and then slowly add the rest of the chicken broth and the cinnamon.

11. 11

    Cook on low for half an hour, stirring occasionally.

* Per serving · 4 servings · Values may vary.