Salsa de Pepitas
Recipe by Karen Hursh Graber
Makes enough dressing for 2 quarts washed and torn lettuce or other greens, or 8 salad servings.
¼ c. raw pumpkin seeds (pepitas) without shells
2 medium poblano chiles, roasted, seeded and peeled, coarsely chopped
1 large clove garlic, peeled and coarsely chopped
½ t. salt, or to taste
Freshly ground black pepper, to taste
½ c. neutral vegetable oil, such as safflower or canola
2 T. red wine vinegar
¼ c. crumbled queso fresco
½ c. cilantro leaves (no stems)
½ c. mayonnaise (if using as dressing)
¼ to ½ c. water
Toast the pumpkin seeds on a dry griddle or comal until they pop, being careful not to scorch them. Allow the seeds to cool completely.
Place the seeds and all remaining ingredients except mayonnaise and water in a blender or food processor. Puree to a smooth consistency. At this point, the mixture can be used as a dip.
For a dressing, mix the mayonnaise with the water. Add the blended mixture and combine thoroughly. Refrigerate, covered, for 2 hours to thicken. Any unused dip or dressing can be stored, covered, in the refrigerator for two days.
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