Recipe courtesy of Mary Sue Milliken
Save Recipe Print
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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Mango Salsa

Recipe courtesy of Ellie Krieger

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Ground Chicken Tacos with Creamy Salsa

Recipe courtesy of Sunny Anderson

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Green Punch

Recipe courtesy of Trisha Yearwood

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Alfredo Sauce

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories