Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

PIPIAN VERDE MOLE




Source of Recipe


Internet


List of Ingredients




2 1/2 cups hulled pumpkin seeds
(make sure the white outer shells are removed and you use just the inner green kernels!)
1 large white onion, diced
3 cloves garlic, minced
4 tablespoons canola or peanut oil
2 – 3 cups vegetable stock
1 can (6 ounces) tomatillos and onions
2 diced jalapenos, with seeds and pulp
2 cups diced cilantro leaves
16 large Romaine lettuce leaves, center stems removed
1 handful radish leaves
2 tablespoons green Tabasco sauce
2 tablespoons honey
Salt and pepper to taste



Recipe



Toast pumpkin seeds in a large dry skillet over medium heat, stirring constantly for about 5 minutes, until seeds are lightly browned and stop making a popping noise. Remove from heat and set aside.

Add 2 tablespoons oil to pan and add diced onions and cook over medium heat for 3 to 4 minutes, until softened. Add garlic and cook another 2 minutes.

Blend pumpkin seeds and 2 cups of broth in food processor until a smooth paste forms. While processor is running, add in onions and garlic mixture,tomatillos, jalapenos, cilantro, Romaine, radish leaves, Tabasco sauce, honey and salt and pepper to taste, blending until smooth.

Heat remaining 2 tablespoons of oil in skillet to medium high heat. Add sauce and “fry” the sauce at a sizzle for 3 to 4 minutes, stirring constantly. Slowly whisk in remaining broth until sauce reaches consistency of a thick tomato sauce.

Can be used immediately or stored in an airtight container for 2 -3 weeks in refrigerator.