In Spanish, the word for pumpkin seed is pepita. Any sauce made with pumpkin seeds (which are green, in Mexico) is a pipian. There are endless varieties of pipianes – some green and some red, some spicy and some plain, some cooked and some raw. This is a recipe for an uncooked, green pipian – not too spicy – that goes well with most things. You can use it as a dip, warm it up and spoon it over vegetables or meat or fish, you can thin it with olive oil or butter milk to make a salad dressing or you can put it in a roasting dish with meat or fish and pop it in the oven. Any way you eat it, it’s a terrific, versatile sauce with plenty of plants.
- 4 Tomatoes cores removed
- 2 Limes juice only
- 1 clove Garlic peeled
- 1-2 Jalapenos with or without seeds, depending on how spicy you like things
- 1 bunch Fresh coriander thick stalks removed
- 1 bunch Parsley thick stalks removed
- 1/2 tsp Dry oregano
- 1/2 tsp Cumin seeds
- 250 g Green pumpkin seeds fried in a dry frying pan until they are *just* brown and toasty
- 1/2 tsp Salt to taste
- Place the tomatoes in a blender – not a food processor unless you are desperate – with the lime juice and blend until it’s completely liquid.
- Add all of the other ingredients a bit at a time, blending between each addition so you can actually just keep the blender going.
- Blend really well until it is a very fine texture. Taste it and add adjust for salt if necessary. You may also want to add a bit more lime juice. If you adjust, blend again.
- You can use this immediately or pop it in jars. It will live in the fridge for 4 days. It also freezes amazingly well.
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