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Pumpkin Seed Sauce

Pumpkin Seed Sauce recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1451.5
Dietary: Gluten-free
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
  • 1 cup Pumpkin Seeds; Shelled
  • 1/4 cup Onion; Chopped, 1 sm
  • 1 ea Bread; White, Slice *
  • 1 ea Clove Garlic; Crushed
  • 2 tablespoon Vegetable Oil
  • 2 tablespoon Green Chiles; Chopped,Canned
  • 14 ounce Chicken Broth; Canned
  • 1/2 cup Whipping Cream
  • 1 Dash Salt
Directions
  1. 1
    Heat the vegetable oil in a medium skillet over medium heat.
  2. 2
    Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
  3. 3
    Add the shelled pumpkin seeds, crushed garlic, and torn pieces of white bread to the skillet.
  4. 4
    Toast the mixture, stirring frequently, until the bread is golden brown and the seeds are fragrant, about 5 minutes.
  5. 5
    Stir in the chopped green chiles and cook for another minute.
  6. 6
    Transfer the warm mixture to a food processor or blender.
  7. 7
    Add about half of the chicken broth and blend on high speed until the mixture is completely smooth and creamy.
  8. 8
    With the motor running, slowly pour in the remaining broth through the feed tube until desired consistency is reached.
  9. 9
    Stir in the whipping cream and salt to taste.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/pumpkin-seed-sauce/