Rio Mambo Salsa Verde Recipes

RIO MAMBO SALSA VERDE

Rio Mambo Salsa Verde image

Though traditionally made in a molcajete, a blender is a lot easier for this gringo. Serve with tortilla chips for dipping, dunk warm tortillas in it or use as a sauce for chicken or steak.

Provided by SusieQusie

Categories Onions

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

2 garlic cloves, unpeeled
2 serrano chilies, seeded (or leave in the seeds for a more fiery salsa)
1/4 cup pumpkin seeds
2 poblano chiles, roasted and peeled (or use a can of chopped green chiles)
3/4 cup fresh parsley leaves (about 1/2 bunch)
3/4 cup cilantro leaf (about 1/2 bunch)
1/4 cup olive oil
1 lime, juice of
salt, to taste
fresh ground black pepper, to taste

Steps:

In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.

Nutrition Facts : Calories 494.2, Fat 47, SaturatedFat 7, Sodium 31.5, Carbohydrate 16, Fiber 3.5, Sugar 4.4, Protein 8.4

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