Pipian - Pumpkin Seed Salsa Recipe

Name: Pipian - Pumpkin Seed Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chiles; 4 serrano chilies, diced; ¾ cup pumpkin seeds, toasted and ground (pepitas); 1 lb tomatillo, husked and cooked in water for 10 minutes; 2 cups chicken stock; ¼ teaspoon cumin; ¼ teaspoon black pepper; 3 garlic cloves, roughly chopped; 14 onion, diced; ½ cup cilantro; 1 bunch radish, leaves; 2 romaine lettuce leaves; 1 tablespoon lard; ⅛ teaspoon cinnamon

Servings: persons

2 poblano chiles
4 serrano chilies, diced
¾ cup pumpkin seeds, toasted and ground (pepitas)
1 lb tomatillo, husked and cooked in water for 10 minutes
2 cups chicken stock
¼ teaspoon cumin
¼ teaspoon black pepper
3 garlic cloves, roughly chopped
14 onion, diced
½ cup cilantro
1 bunch radish, leaves
2 romaine lettuce leaves
1 tablespoon lard
⅛ teaspoon cinnamon

1
Cook the poblanos under the broiler for about five minutes on each side, or until blackened.
2
Place poblanos in a closed paper bag for 15 minutes so they can steam.
3
After 15 minutes, take the poblanos out of the bag, and gently rub off the skin.
4
Remove the stem and seeds and dice the peppers.
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
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
Puree until well blended and smooth.
8
Add the radish leaves, romaine lettuce leaves, cilantro to blender, and puree until well blended and smooth.
9
In a pot, heat up the oil on medium and add the puree.
10
Cook for a couple of minutes and then slowly add the rest of the chicken broth and the cinnamon.
11
Cook on low for half an hour, stirring occasionally.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 poblano chiles, 4 serrano chilies, diced, ¾ cup pumpkin seeds, toasted and ground (pepitas), 1 lb tomatillo, husked and cooked in water for 10 minutes, and more.

Yes, Pipian - Pumpkin Seed Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pipian - Pumpkin Seed Salsa

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