Recipe - Salsa De Pepitas (Pumpkinseed Sauce)

2 Chiles cascabel
2 Chiles moritas
2 Chiles de arbol
1 Chile chipotle
1 Chile guajillo
2 lg Tomatoes
4 Cloves garlic,, peeled
One fourth teaspoon Sea salt,, or to taste
One half cup Cold water
One half bn Chopped cilantro leaves

Heat a comal or cast iron skillet over a mediumhigh heat. Toast the chiles,
turning them constantly so they dont burn, 30 to 60 seconds.

Let them cool and remove their stems. Crumble them with their seeds and
veins.

Toast the tomatoes and garlic until slightly charred. Let them cool. Put
the tomatoes, salt, and water into the bottom of a blender. Add the garlic
and chiles on top. Blend until you have a rough sauce. Pieces of the chiles
should be visible.

Stir in the cilantro.

Yield: about 1 One half cups
Posted to MCRecipe Digest V1 #331

Recipe by: TOO HOT TAMALES SHOW #TH6266

From: Meg Antczak meginny@frontiernet.net

Date: Fri, 6 Dec 1996 09:05:33 0500