Roast Tomatillo & Pumpkin Seed Salsa
- 17 oz tomatillos, dehusked and well roasted
- 2 cloves of garlic roasted in their skins, peeled
- 2oz white onion, roasted
- 1oz pumpkin seeds, toasted
- 1 cup of Vegetable oil
- 15 dried arbol chiles
- 1 ¼ tsp salt
In a frying pan, heat the oil over medium heat. Fry the dried chiles, stirring constantly, until golden brown. Remove from heat and drain excess oil with kitchen paper. Set aside.
In a molcajete or blender, grind the pumpkin seeds with the salt, onion and garlic into a smooth paste. Add the dried chiles, grind and mix into the paste. Add the rest of the ingredients and grind until roughly puréed. Add salt to taste.
Serve at room temperature in a sauce boat.