Spicy Pumpkin Seed Sauce
Makes 4 cups
1 cup raw pumpkin seeds
1-1/4 pounds fresh tomatoes
2 garlic cloves, minced
1-1/4 cups vegetable stock (see Appendix)
1 tablespoon vegetable oil
3 tablespoons hot pepper sauce
Preheat oven to 400 F. Cut out cores from the tomatoes and quarter the tomatoes. Arrange on a baking sheet and roast in the oven for 1 hour until the edges are well charred. Heat a dry skillet over medium-high heat. Add pumpkin seeds and cook. You must constantly stir the seeds and not allow them to scorch. They will pop eventually. When they have all popped, remove from the heat and transfer to the bowl of a food processor. Process seeds until minced and smooth.
Add the charred tomatoes and process until smooth. Add the garlic and the stock and process for a few more minutes. Combine the pepper sauce and the oil in a large skillet over medium-high heat and cook for 3 minutes. Add the pumpkin seed mixture and bring to a boil. Reduce heat and simmer uncovered, stirring regularly for about 20 minutes. Sauce should cook down by half. Serve immediately or chill and store. Sauce will keep refrigerated for a week.
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