Pumpkin Seed Sauce

Pumpkin Seed Sauce

Toasted pumpkin seeds blend into a nutty, earthy sauce with roots in Mexican pipián.

Total 35 min Makes 16 oz Calories 145/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This sauce gets its rich texture and toasty flavor from pumpkin seeds blended with charred tomatillos, garlic, and chiles. It traditionally accompanies pork, chicken, or enchiladas, and can be served warm as a savory topping. Toasting the seeds and simmering the sauce briefly deepens its flavor without turning it bitter.

Ingredients

  • 1 cup raw pumpkin seeds, hulled
  • 4 tomatillos, husked
  • 2 serrano chiles, stemmed
  • 2 cloves garlic, unpeeled
  • 1/4 white onion, unpeeled, quartered
  • 2 cups chicken stock
  • 2 tablespoons vegetable oil
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin

Method

  1. In a dry 9-inch skillet over medium heat, toast the pumpkin seeds, stirring frequently, until they puff and begin to pop, about 4 minutes.

  2. Transfer the toasted seeds to a plate to cool, reserving a few for garnish if desired.

  3. In the same skillet over medium-high heat, char the tomatillos, serranos, garlic, and onion, turning occasionally, until blackened in spots and softened, about 10 minutes.

  4. Let the charred vegetables cool slightly, then peel the garlic and onion.

  5. In a blender, combine the toasted pumpkin seeds, charred tomatillos, serranos, garlic, onion, chicken stock, cilantro, salt, and cumin. Blend until smooth, about 1 minute.

  6. Heat the oil in a 6-quart saucepan over medium heat until shimmering.

  7. Pour the blended sauce into the hot oil, stirring immediately to prevent splattering.

  8. Simmer the sauce, stirring occasionally, until slightly thickened and the raw seed flavor mellows, about 10 minutes.

  9. Taste and adjust salt as needed, then serve warm over meat, poultry, or enchiladas.

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    Pumpkin Seed Sauce

    This sauce gets its rich texture and toasty flavor from pumpkin seeds blended with charred tomatillos, garlic, and chiles. It traditionally accompanies pork, chicken, or enchiladas, and can be served warm as a savory topping. Toasting the seeds and simmering the sauce briefly deepens its flavor without turning it bitter.

    35 min 16 oz 145 cal

    Ingredients

    • 1 cup raw pumpkin seeds, hulled
    • 4 tomatillos, husked
    • 2 serrano chiles, stemmed
    • 2 cloves garlic, unpeeled
    • 1/4 white onion, unpeeled, quartered
    • 2 cups chicken stock
    • 2 tablespoons vegetable oil
    • 1/4 cup fresh cilantro leaves
    • 1 teaspoon salt
    • 1/4 teaspoon ground cumin

    Method

    1. 1

      In a dry 9-inch skillet over medium heat, toast the pumpkin seeds, stirring frequently, until they puff and begin to pop, about 4 minutes.

    2. 2

      Transfer the toasted seeds to a plate to cool, reserving a few for garnish if desired.

    3. 3

      In the same skillet over medium-high heat, char the tomatillos, serranos, garlic, and onion, turning occasionally, until blackened in spots and softened, about 10 minutes.

    4. 4

      Let the charred vegetables cool slightly, then peel the garlic and onion.

    5. 5

      In a blender, combine the toasted pumpkin seeds, charred tomatillos, serranos, garlic, onion, chicken stock, cilantro, salt, and cumin. Blend until smooth, about 1 minute.

    6. 6

      Heat the oil in a 6-quart saucepan over medium heat until shimmering.

    7. 7

      Pour the blended sauce into the hot oil, stirring immediately to prevent splattering.

    8. 8

      Simmer the sauce, stirring occasionally, until slightly thickened and the raw seed flavor mellows, about 10 minutes.

    9. 9

      Taste and adjust salt as needed, then serve warm over meat, poultry, or enchiladas.