Pumpkin Seed Sauce

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Servings: 6 Difficulty: Intermediate
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Rich, creamy, and nutty traditional Mexican sauce perfect for enchiladas and tacos
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This authentic Mexican pumpkin seed sauce, known as salsa de pepitas, offers a luxurious, velvety texture that elevates any dish. The base is built on toasted shelled pumpkin seeds, which provide a distinct earthy nuttiness, balanced by the savory depth of sautéed onions, garlic, and green chiles. A slice of white bread is incorporated to thicken the sauce, creating a rich body without heavy dairy reliance, though whipping cream adds a final touch of indulgence. The result is a vibrant, aromatic sauce that coats enchiladas, tacos, or grilled meats beautifully. It’s a comforting, restaurant-quality condiment that feels both rustic and refined, perfect for weeknight dinners or festive gatherings where you want to impress with traditional flavors.

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Pumpkin Seed Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1451.5

Description

This authentic Mexican pumpkin seed sauce, known as salsa de pepitas, offers a luxurious, velvety texture that elevates any dish. The base is built on toasted shelled pumpkin seeds, which provide a distinct earthy nuttiness, balanced by the savory depth of saut&# 195;©ed onions, garlic, and green chiles. A slice of white bread is incorporated to thicken the sauce, creating a rich body without heavy dairy reliance, though whipping cream adds a final touch of indulgence. The result is a vibrant, aromatic sauce that coats enchiladas, tacos, or grilled meats beautifully. It’s a comforting, restaurant-quality condiment that feels both rustic and refined, perfect for weeknight dinners or festive gatherings where you want to impress with traditional flavors.

Ingredients

Directions

  1. Heat the vegetable oil in a medium skillet over medium heat.
  2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
  3. Add the shelled pumpkin seeds, crushed garlic, and torn pieces of white bread to the skillet.
  4. Toast the mixture, stirring frequently, until the bread is golden brown and the seeds are fragrant, about 5 minutes.
  5. Stir in the chopped green chiles and cook for another minute.
  6. Transfer the warm mixture to a food processor or blender.
  7. Add about half of the chicken broth and blend on high speed until the mixture is completely smooth and creamy.
  8. With the motor running, slowly pour in the remaining broth through the feed tube until desired consistency is reached.
  9. Stir in the whipping cream and salt to taste.
  10. Serve warm over enchiladas, tacos, or grilled meats.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1451.5kcal
% Daily Value *
Total Fat 90.7g140%
Saturated Fat 24.7g124%
Cholesterol 344.5mg115%
Sodium 97927.2mg4081%
Total Carbohydrate 29.5g10%
Dietary Fiber 5.2g21%
Sugars 3.9g
Protein 117.2g235%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, sauce, pumpkin seeds, pepitas, enchilada sauce, green chiles, creamy, nutty, traditional, vegetarian option, blender, food processor, onion, garlic, comfort food, dinner, side dish, authentic, homemade, easy
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