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Poblano-Pepita Salsa

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Yields about 2-1/2 cups

  • by Jeanne Kelley from Fine Cooking
    Issue 107

Toasted pumpkin seeds add a surprising crunch to this fresh salsa.

  • 2 medium poblano chiles
  • 1 lb. tomatillos, husked and rinsed
  • 1/2 cup unsalted, roasted, hulled pepitas
  • 1/4 cup packed chopped fresh cilantro
  • Kosher salt

Char the chiles over a gas burner or under a broiler until blackened on all sides, 6 to 8 minutes. Transfer to a bowl, cover with plastic, and cool. Peel, stem, seed, and finely chop the chiles.

Heat a griddle or large cast-iron skillet over medium-high heat. Cook the tomatillos, turning occasionally, until dark brown in spots, 8 to 10 minutes. Transfer to a plate to cool. Coarsely chop the pepitas in a food processor; transfer to a medium bowl. Without washing the food processor, add the tomatillos and process to the consistency of a chunky sauce. Transfer to the bowl with the pepitas. Stir in the chiles, cilantro, and salt to taste.

Make Ahead Tips

The sauce may be made 3 days ahead, the filling 2 days ahead, and the salsa 1 day ahead. Refrigerate separately. Return the salsa to room temperature for serving.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 35; Fat (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 5; Polyunsaturated Fat (g): 0; Sodium (mg): 140; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

Great, easy-to-make salsa recipe. I found that using roasted pumpkin seeds that had been seasoned with garlic salt added a lot to the flavor. I also made a variant where I replaced the cilantro with six gloves of minced then crushed garlic since I was hosting for some of those poor unfortunate people who can't stand the taste of cilantro.

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