Pipian Sauce

• 3 :pounds tomatillos (about 8 medium tomatillos), husked and rinsed
• 1 :small red onion cut in half
• 3 :cloves of garlic, do not remove from the skin
• 1/3 :cup shelled pumpkin seeds (pepitas)
• 1/4 :cup chopped fresh cilantro
• 2 :avocados, pitted
• Juice:of 2 limes
• 1/4 :cup extra virgin olive oil
• 1/2 :teaspoon hot sauce (optional)

Preparation

1. Place the tomatillos, onion halves and garlic in a medium sauté pan. Heat the ingredients over high heat until the vegetables start to toast and blacken. Turn the vegetables to toast on all sides.
2. Remove the vegetables as they turn black. Transfer the toasted vegetables to a blender or food processor.
3. Toast the pumpkin seeds in the same pan over medium high heat. The seeds will start to pop. Continue toasting until the seeds are light golden brown (about 2 minutes). Transfer the seeds to the blender.
4. Add the remaining ingredients to the blender and process until creamy and fairly smooth. Adjust seasoning with salt and pepper.
5. Serve the sauce over chicken, fish or grilled vegetables.

Tips

The sauce can be made and stored, covered, in the refrigerator for 3 days or frozen for 1 month.

Contributed by: LAURA FRANKEL