Yields Makes about 3 cups

Notes: Tomatillos, which resemble small green tomatoes covered with a papery husk, are available in many supermarkets and in Latino grocery stores. If fresh ones are not available, use 2 cans (12 oz. each) tomatillos, drained. Find green hulled pumpkin seeds (pepitas) in Latino markets and natural-food stores.

How to Make It

Step 1
1

Pull off and discard husks and stems from tomatillos; rinse tomatillos well and coarsely chop. Rinse and stem chilies. Remove seeds from poblanos. For a mild salsa, remove seeds from jalapeños. Coarsely chop all chilies.

Step 2
2

In a food processor or blender, combine tomatillos, poblanos, jalapeños, garlic, green onions, cilantro, pumpkin seeds, vinegar, cumin, and oregano; whirl until smooth. Add hot sauce and salt to taste.

Step 3
3

Nutritional analysis per tablespoon.

Ingredients

 8 ounces fresh tomatillos (see notes)
 3 fresh poblano chilies (sometimes mislabeled pasilla) or Anaheim chilies (9 oz. total)
 2 fresh jalapeño chilies (2 oz. total)
 1 clove garlic, peeled
 1/2 cup sliced green onions
 1/2 cup coarsely chopped fresh cilantro
 1/2 cup shelled roasted, salted pumpkin seeds (see notes)
 1/3 cup rice vinegar
 1/4 teaspoon ground cumin
 1/4 teaspoon dried oregano
 1/4 to 1/2 teaspoon green or red hot sauce
  Salt

Directions

Step 1
1

Pull off and discard husks and stems from tomatillos; rinse tomatillos well and coarsely chop. Rinse and stem chilies. Remove seeds from poblanos. For a mild salsa, remove seeds from jalapeños. Coarsely chop all chilies.

Step 2
2

In a food processor or blender, combine tomatillos, poblanos, jalapeños, garlic, green onions, cilantro, pumpkin seeds, vinegar, cumin, and oregano; whirl until smooth. Add hot sauce and salt to taste.

Step 3
3

Nutritional analysis per tablespoon.

Pumpkin-Seed Salsa