Quick Pumpkin Seed Sauce Recipe
Quick Pumpkin Seed Sauce
4 mild New Mexican red chiles
1/2 cup blanched almonds
3/4 cup dry pumpkin seeds, peeled
1 slice toast
1 clove garlic, minced
3 cups chicken broth or water
1/2 cup vegetable oil
1 tsp salt
After cleaning the chiles, wash & soak the pods in warm water to cover for 20 mins
Toast the pumpkin seeds, almonds & chile seeds in a dry skillet
Grind together with the chiles, toast & garlic to a fine paste
Add the broth or water, as much as it needs, & cook over low heat until the sauce thickens
Remove from the heat & add very hot oil to the sauce
Return it to the heat & cook slowly, stirring constantly, until the oil comes to the surface
Add salt last as it will curdle if the salt is added sooner
To use, add 4 lb of cooked poultry wings, breast, thighs & legs to the sauce
Heat for 20 mins longer, then serve
Serves 6
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