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Salsa de Tomatillo y Pepitas

Tomatillo and Pumpkin Seed Sauce
Toasting the tomatillos and pumpkin seeds enhances the flavors in this sauce that's great for dipping or as a table sauce to spoon over meats or seafood.
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Ingredients

Makes about 11⁄2 cups

  • ½ pound tomatillos husked and rinsed
  • ½ cup hulled raw pumpkin seeds
  • 2 teaspoons olive oil
  • ¼ medium white onion finely chopped
  • 1 medium garlic clove chopped
  • ¼ teaspoon dried oregano Mexican variety preferred, crumbled
  • 2 jalapeño chiles seeded and chopped
  • ¼ loosely packed coarsely chopped fresh cilantro
  • ½ teaspoon salt or to taste
  • 1 teaspoon sugar

Instructions

  • In a small dry skillet, over medium heat, toast the tomatillos, turning frequently, until slightly softened and charred in spots, about 8 minutes.
  • Transfer to a blender.
  • In the same skillet, toast the pumpkin seeds, stirring, until they pop around in the pan and brown lightly, 4 to 5 minutes.
  • Put in the blender.
  • Heat the oil in the same skillet and cook the onion, garlic, and oregano slowly, stirring, until translucent and lightly browned, 4 to 5 minutes.
  • Scrape into the blender.
  • Add the jalapeños, cilantro, salt, sugar, and 2 tablespoons of water.
  • Blend to a smooth sauce with some texture.
  • Transfer the sauce to a medium bowl.
  • If too thick, add about 1 teaspoon of water at a time to achieve a dipping consistency.
  • Adjust seasoning.

Notes & Wine Advice

Serve at room temperature.
Note:
Sauce will thicken as it sits. Stir it well to bring it together, and add a bit of water, if needed.
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Course; Sauce
Cuisine; Mexican