Pumpkin Seed Sauce

This blender sauce is a simplified take on pipian verde, the Mexican pumpkin seed sauce traditionally served over chicken or pork. Pepitas get blended with chicken broth, onion, garlic, green chiles, and a slice of bread that acts as a natural thickener, pulling the sauce together without any flour or roux.

The bread trick is old-school Mexican cooking. It dissolves completely in the blender and gives the sauce body without dulling the nutty, earthy flavor of the pumpkin seeds. The whipping cream stirred in at the end rounds out the green chile heat and makes this sauce rich enough to stand on its own over plain grilled chicken.

Chef Tips

• Toast the pepitas in a dry skillet before blending for a deeper, roasted flavor.
• Blend with half the broth first to get a smooth paste, then thin with the rest. Adding all the liquid at once can leave chunks.
• This sauce thickens as it sits. Add a splash of broth when reheating.

Variations

• Use coconut cream instead of whipping cream for a dairy-free version.
• Add a handful of fresh cilantro to the blender for a brighter, greener sauce.
• Stir in a squeeze of lime juice after blending for extra acidity.