When I was hitchhiking, I spent a lot of time in Mexico, where I met families who made this sauce at roadside concessions in the Yucatan area – authentic Mexican food.
This recipe was made primarily to make use of pumpkin seeds the way they did in foods in Mexico. Obviously, it’s a natural for Halloween, especially if it’s still warm enough to use the grill.
Pumpkin seed sauce
3 tablespoons olive oil
1 medium onion, chopped
Seeds from one pumpkin
1⁄4 cup peanuts
1⁄4 cup sesame seeds
2 garlic cloves, minced
2 cans chicken broth
2 cups water
12 tomatillos, husked
2 small jalapeño chilies, chopped and seeded
1 bunch cilantro leaves
1⁄2 head romaine lettuce
3 radishes, trimmed, chopped
Salt to taste
Pepper to taste
Heat two tablespoons olive oil in large sauté pan over medium heat. Add onion, pumpkin seeds, peanuts, sesame seeds and garlic. Sauté until pumpkin seeds are light brown, about four minutes. Set aside.
Place water, one can of chicken broth and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive green in color, about 15 minutes.
Drain, reserving 1⁄4 cup of the cooking liquid. Transfer tomatillos, jalapeño and reserved cooking liquid, cilantro, lettuce, broth, radishes and seed mixture to blender. Blend ingredients, stopping to push large pieces toward blades periodically.
Heat remaining tablespoon of olive oil in skillet over medium heat. Add sauce; cook until thickened, about four minutes. Season to taste with salt and pepper. Can be made two hours ahead. Let stand at room temperature until the main course is ready to serve.