Rio Mambo Salsa Verde

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.

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, 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. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.
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RECIPE MADE WITH LOVE BY

@SusieQusie
Contributor
@SusieQusie
Contributor
"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."
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  1. SusieQusie
    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.
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