Pumpkin Seed Salsa
Hey, I can post something different from time to
time..
This sals is best used the first day it is made.
Serve warm or at room temp.
3 guero chiles,
(Charred until blistered and black, seeded, and
devined)
1 med white onion
(thickly sliced and pan rosted until brown and soft)
8 cloves garlic
( Pan rosted until brown and soft, then peeled)
1 large ripe tomato
(pan Rosted until blistered, black and soft)
1/4 cup pumpkin seed
(Toasted in 1 tablespoon olive oil until puffed and
brown)
1cup of water
1/4 teaspoon toasted mexican oregano
1/4 teaspoon salt
In a blender or food processor, pruee ingredients
together until a chunky salsa is formed.
Makes 2 cups
yummy
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