Salsa Verde

1. 1

   In a dry heavy skillet, toast the garlic and serranos over medium heat, until slightly charred.

2. 2

   Remove.

3. 3

   Add the pumpkin seeds to the skillet and toast until browned.

4. 4

   Transfer the garlic, serranos, and seeds to a blender, along with the poblanos, herbs, oil, and lime juice.

5. 5

   Blend, adding water as necessary, until a smooth thick dipping paste, like pesto, is formed.

6. 6

   Season with salt and pepper and blend to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.