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---------- Recipe via Meal-Master (tm) v8.02
Title: EL CHICO SALSA VERDE (VTJS99B)
Categories: Condiments, Sauces, Dips, Mexican, Tex-mex
Yield: 4 servings
2 tb Pumpkin seeds; pureed
2 tb Green chiles; minced
1/4 c Parsley; chopped
2 c Chicken stock
1/4 c Cooking oil
Salt and pepper to taste
1 tb Roux (1 part cooking oil
To 2 parts flour)
Toast pumpkin seeds until brown, or use pumpkin seeds
called Pepitas (This I'd prefer. I think you can get
these at the spice rack in the store). Grind, with the
chiles and parsley, very fine. In a skillet, with 1/4
C cooking oil, add a little of the chicken stock. Add
the green chile mixture and stir well, then add the
remaining chicken stock. Salt and pepper, to taste,
and cook for a few minutes on medium heat. Add roux,
and stir, cooking until it thickens then remove from
fire. If not to be used immediately, then store in
'fridge. Heat only when you need to use it.
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