El Chico Salsa Verde

Ingredients:

• 2 tb Pumpkin seeds- pureed
• 2 tb Green chiles- minced
• 1/4 c Parsley- chopped
• 2 c Chicken stock
• 1/4 c Cooking oil
• Salt and pepper to taste
• 1 tb Roux (1 part cooking oil To 2 parts flour)

Preparation:

• Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This I`d prefer.
• I think you can get these at the spice rack in the store).
• Grind, with the chiles and parsley, very fine.
• In a skillet, with 1/4 C cooking oil, add a little of the chicken stock.
• Add the green chile mixture and stir well, then add the remaining chicken stock.
• Salt and pepper, to taste, and cook for a few minutes on medium heat.
• Add roux, and stir, cooking until it thickens then remove from fire.
• If not to be used immediately, then store in `fridge.
• Heat only when you need to use it.