Salsa Verde (Green Sauce)
c.1997, M.S. Milliken & S. Feniger, all rights reserved
- about 1 1/2 cups
In a dry cast iron skillet, toast the unpeeled garlic, serranos, 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. Season with the salt and pepper.