El Chico Salsa Verde
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
pepitas (pumpkin seeds)
pureed |
|
| 2 | tablespoons |
green chili peppers
minced |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 2 | cups |
chicken broth
|
|
| ¼ | cup |
vegetable oil
|
|
|
salt and black pepper
to taste |
*
|
||
| 1 | tablespoon |
roux
1 part oil to 2 parts flour |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
pepitas (pumpkin seeds)
pureed |
|
| 3E+1 | ml |
green chili peppers
minced |
|
| 59 | ml |
parsley leaves
chopped |
|
| 473 | ml |
chicken broth
|
|
| 59 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
roux
1 part oil to 2 parts flour |
* |
Directions
Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas.
Grind, with the chiles and parsley, very fine.
In a skillet, with ¼ cup 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 refrigerator.
Heat only when you need to use it.
