Roasted Poblano and Pumpkin Seed Sauce
Roasted poblano peppers and nutty pumpkin seeds combine in this versatile sauce. Hailing from Mexican culinary traditions, it serves as a vibrant topping for tacos, enchiladas, or burrito bowls.
Ingrédients
- 1 large poblano pepper
- 1 cup cilantro
- 1/2 cup pumpkin seeds
- 1/4 cup olive oil
- 1/4 cup water
- 2 garlic cloves
- 1/2 tsp salt
- 1 tsp coriander
- 1 squeeze of lime
Préparation
- 1
Roast the poblano pepper directly over a gas stovetop flame until charred and blistered on all sides, or broil in the oven until the skin is blistered.
- 2
Place the charred pepper in a paper bag or wrap it in a towel and let it steam for 10 minutes to soften.
- 3
Remove the stem, seeds, and the majority of the charred skin.
- 4
Combine the pepper with cilantro, pumpkin seeds, olive oil, water, garlic, salt, coriander, and lime juice in a food processor.
- 5
Pulse the mixture until combined, maintaining a slightly textured consistency rather than a smooth purée.
- 6
Taste and adjust the seasoning with additional salt or lime if needed, adding more pumpkin seeds or oil to moderate heat levels if required.
- 7
Transfer to a bowl and serve at room temperature.