Poblano Pumpkin Seed Sauce
This flavorful Poblano Pumpkin Seed Sauce is made with roasted poblano peppers and pumpkin seeds- a tasty addition to tacos, enchiladas, or burrito bowls! Vegan!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large poblano pepper
- 1 cup cilantro ( small stems ok)
- 1/2 cup pumpkin seeds
- 1/4 cup olive oil
- 1/4 cup water
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 teaspoon coriander
- squeeze of lime
Instructions
- 1
Roast the poblano chili directly over a gas flame on the stovetop, until blackened and blistered on all sides – or broil (or roast at 450F) in the oven, turning often, until skins blister.
- 2
Place in a paper bag or wrap in a towel to steam for 10 minutes (this will help soften the chili).
- 3
Remove the stem and seeds and most of the charred bits- a little char is good here.
- 4
Place in the food processor with the rest of the ingredients- cilantro, pumpkin seeds, oil, water, garlic, salt, coriander and a tiny squeeze of lime.
- 5
Pulse and blend until uniformly combined but not too smooth. A little texture is good here.
- 6
Taste. Adjust lime and salt. If your pepper happens to be too spicy ( they very in spicy level) you can mitigate the heat by adding more pumpkin seeds, water, oil, and then remember to reseason with more salt and lime.
- 7
Place in a bowl and serve at room temp.