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and Pumpkin Seeds Salsa
This salsa is not as well known at a popular level but it is very Mexican. It really is a preparation that fuses
different recipes in a new one.
The pork rind and pumpkin seeds salsa has certain similarity with the green salsa
but when it comes in contact with the pork rind it resembles the dish of pork rind in green salsa. But that’s not all, it also counts with the touch of the pumpkin seeds that reminds us of the green pipian
In brief, we could conclude that if you prepare this salsa you will taste almost 3 Mexican preparations in just one salsa
. Do you crave for it?
It is a salsa that has thick consistency, similar to the one of a dip, is slightly spicy and very nutritious. The flavor that you will find is intense but at the same time fresh
. This salsa can be put on the table before the meal comes and it can be enjoyed with crackers, tortilla chips
– although it can also be used to accompany some quesadillas
or some eggs.
About the Recipe
- In this recipe you do have to work but it is not complicated.
- The pumpkin seeds must not have shell nor salt so the salsa’s final flavor won’t be altered.
- In the preparation chicken stock is used to fill the salsa with more flavor and if you prepare it the flavor will be much better.
- For the preparation 25 minutes are needed.
- Yields 2 cups.
3.5 oz of Pork Rind
3/4 of a cup of Pumpkin Seeds (3.8 oz)
6 Tomatillos (10.5 oz)
2 Serrano Peppers (.8 oz)
1/2 Onion (2.6 oz)
1 Garlic clove (.1 oz)
2 Coriander sprigs (.7 oz)
1 cup of Chicken Stock (8.4 fl oz)
2 tablespoons of Olive Oil
1/2 tablespoon of Salt
1 Frying Pan
1 Cutting Board
1 Kitchen Spoon
Perform Many Activities
- Put in a frying pan over low heat 3/4 of a cup of pumpkin seeds and roast them for about 2 minutes, until they are lightly roasted; stir regularly.
||The pumpkin seeds are roasted to intensify their flavor.
- Transfer from the frying pan to a blender the pumpkin seeds that were roasted, then reserve.
- Put in a saucepan:
- 6 Tomatillos.
- 2 Serrano Peppers.
- The enough Water to cover all the ingredients.
- Bring the saucepan water to a boil over high heat.
- Leave the ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.
||Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter.
Blend the Ingredients
- Transfer from the saucepan to the blender, with a kitchen spoon, the tomatillos and the chilies that were cooked; then reserve.
- Cut 3.5 oz of pork rind into small chunks. Reserve 1 handful of pork rind chunks and put the rest in the blender.
- Also add in the blender:
- 1/2 Onion.
- 1 Garlic clove.
- 1 cup of Chicken Stock.
- Blend very well the ingredients and reserve.
Cook the Salsa
- Finely chop 2 coriander sprigs and reserve.
- Heat in the saucepan over low heat 2 tablespoons of olive oil.
- Incorporate in the saucepan:
- The Mixture that was blended.
- 1/2 tablespoon of Salt.
- Mix the pork rind and pumpkin seeds salsa and cook it for about 10 minutes, until it thickens a little and acquires a brighter color; stir occasionally.
- When the cooking is done add in the saucepan:
- The Coriander that was minced.
- The Pork Rind small chunks that were cut.
- Mix very well the pork rind and pumpkin seeds salsa.
A Delicious Combination!
We don’t recommend storing
this salsa for many days.
Did you like the Pork Rind Salsa?
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