Toasted Pumpkin Seed & Pork Rind Salsa
- 2 oz pork rind
- 2 Serrano chile, destalked, deveined and deseeded
- 1 cup peeled pumpkin seeds, toasted
- 1 clove garlic, peeled
- 3 spring onions, without stalks, cut into wedges
- ¼ cup lemon juice
- ¼ cup olive oil
- 17 oz ripe tomatoes, well roasted
- 1 ½ tsp salt
In a blender, blend all the ingredients together into a smooth salsa. Add salt to taste and set aside.
Serve at room temperature in a sauce boat.