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Pepian Sauce Recipe

   
 

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     Pepian Sauce

Category   Sauces
Sub Category   Gluten-Free
Servings   6
Preptime   30 min.

Ingredients
3T olive oil
2 large poblano peppers, destemmed, seeded, and chopped small
2/3 c raw pumpkin seeds/peptias
6 whole peppercorns
3 whole allspice berries
1 tsp. whole cumin seeds
1 large onion, chopped
5 cloves garlic, minced
1 - 2 tsp. salt
 
12 oz. canned tomatillos or salsa verde
1 c fresh cilantro leaves
1 1/2 c chicken stock

Instructions
In large saute pan, heat olive oil over medium heat. Add pumpkin seeds, peppercorns, allspice and cumin seeds. Saute until fragrant, about 3 - 4 minutes. Transfer to small bowl and set aside.
In same pan, heat 1T olive oil over medium heat and add onion, chopped poblanos and garlic and saute, stirring regularly until onions are translucent and have softened, about 4 min. Transfer onion/garlic to reserved pumpkin seed mixture and allow to cool slightly before transferring mixture to blender.
To blender, add canned tomatillos/salsa verde and chicken broth. Puree to smooth consistency.
Transfer pureed sauce mixture from blender back to pan and bring to boil then reduce to simmer for 5 minutes. Add additional chicken stock to thin if desired. Adjust salt to taste.
Serving Suggestions
Serve with chicken, shrimp, or over enchiladas or tamales.


Originally Submitted
3/19/2015





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