Tuesday, December 8, 2009

Pumpkin Seed Sauce


My dear friend Angela (who's baby is due in just 3 weeks!) has got me hooked on pumpkin seeds lately. She first gave me a sample of these fun snacks: Spiced Pumpkin Seeds and then gave me the recipe below which was awesome! I know it seems weird to simmer lettuce into a sauce but the flavor and texture were awesome. We just put the sauce over grilled chicken breasts but it would be great over meatballs, pasta, etc.

2 Tbsp olive oil
1/4 cup chopped onion
1 garlic clove, minced
1 jalapeno chile, chopped (seeds and ribs removed for less heat if desired)
1/4 cup raw green pumpkin seeds
1 1/2 cups packed chopped romaine lettuce
1 Tbsp white-wine vinegar (I used red)
salt and pepper
1/4 cup packed fresh cilantro leaves

Heat 1 Tbsp oil in a medium saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, 5 to 8 minutes.

Add pumpkin seeds; cook, stirring often, until puffed, about 5 minutes. Add lettuce, vinegar, and 1 cup water; season with 1 1/2 teaspoons salt (it was a tad on the salty side, so I would start with just 1/2 or 1 teaspoon and add to taste). Bring to a boil; reduce heat, and simmer, covered, until lettuce is tender, about 10 minutes.

Transfer mixture to a blender; add cilantro. Blend on high speed until sauce is very smooth, about 3 minutes. Thin sauce with 2 to 4 Tablespoons more water if needed (it should be pourable).

Serve with your choice of meat or veggies or - whatever! This can be made up to 2 days in advance; let cool completely, then refrigerate in an airtight container. Reheat over low heat.

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