Total Time
15mins
Prep 10 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

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

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