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Print this Recipe    Pumpkin Seed

SALSA DE PEPITAS (Pumpkinseed sauce)
Yield: 3 cups

1 c pepitas; (pumpkin seeds), shelled
1/4 c onion; chopped
1 slice bread, white; torn small
1 garlic clove; crushed
2 T oil
2 T canned green chiles, chopped
14 oz chicken broth
1/2 c whipping cream
dash salt

Cook pepitas, onion, bread, and garlic in oil, stirring frequently,
until bread is golden brown. Stir in chiles. Place mixture in
food processor workbowl fitted with steel blade; cover and process
until smooth. Stir in broth, whipping cream and salt.

BLENDER METHOD: Place pumpkin seed mixture and about half the
broth in blender container; cover and blend until smooth. Stir in
remaining broth, the whipping cream and salt.

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