Green pipian
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. This is a recipe for a fresh, green pipian – not too spicy – that goes well with most things. You can warm it up and spoon it over cooked vegetables or you can put it in a roasting dish with meat or fish and pop it in the oven. You can also use it as a dip! Either way, it’s a terrific, versatile sauce with plenty of plants.
Equipment
- 1 blender
- 1 sharp knife
- 1 frying pan
- 1 little juicer for the limes
Ingredients
- 4 Tomatoes cores removed
- 2-3 Limes juice only
- 1 clove Garlic
- 1-2 Jalapenos with or without seeds
- 1 small Onion peeled
- 1 small bunch Coriander
- 1/2 tsp Oregano dry
- 1 small bunch Parsley any kind will do
- 1/2 tsp Cumin seeds
- 250 g Pumpkin seeds
- salt to taste
Instructions
- Place the tomatoes in a blender with the lime juice and blend until it’s completely just juice.
- 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 literally almost all liquid, with very little texture.
- Taste it and add a good pinch of salt and maybe a little bit more lime juice.
- Blend again and taste again to confirm it’s delicious!
- You can use this immediately or pop it in jars. It will live in the fridge for 4 days. It also freezes amazingly well.
Tried this recipe?Let us know how it was!