Yield: Yields about 2-1/2 cups
Toasted pumpkin seeds add a surprising crunch to this fresh salsa.
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.
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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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