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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.
Servings: 0

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.