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Pumpkin Seeds and
Zucchini Salsa

Here we have a very original salsa because we are going to use zucchini, an ingredient that is rarely seen in salsas. It is also original to use pumpkin seeds however for the Mexican gastronomy is usual since they are very abundant in the pipianes. But the union of pumpkin seeds with zucchinis is what gives to this salsa all its originality because is a combination that is hard to imagine.

The reality about this combination is that it is soft and delicate. Although all its features don’t end up there because the salsa is thick and it has a grainy texture. Actually its flavor is subtle but it also has a strong, spicy and fresh touch – that come from the other ingredients that are used in the preparation. It definitely is a salsa that will amaze you.

When this salsa gets to the table use it in dishes with chicken or fish. You will notice that the salsa’s softness combines very well with these dishes and possibly you will find more foods with which you will want to combine it.

About the Recipe

In this recipe you will follow many steps but is not very complicated.
The pumpkin seeds must not have shell nor salt so the salsa’s final flavor is not damaged.
To give a thicker consistency to the salsa corn starch is used and it cannot be substituted for corn flour.
The preparation of this salsa will take you 25 minutes.
The recipe yields about 2 cups.

Ingredients

1/2 cup of Pumpkin Seeds (2.6 oz)

3 Zucchinis (15.9 oz)

1 Jalapeno Pepper (.5 oz)

1/4 of an Onion (1.2 oz)

1 Garlic clove with skin (.1 oz)

2 Coriander sprigs (.7 oz)

1 tablespoon of Corn Starch

1 cup of Chicken Stock (8.4 fl oz)

2 tablespoons of Olive Oil

1/4 tablespoon of Salt

Cookware

1 Saucepan

1 Frying Pan

1 Blender

1 Tongs

1 Turner

Directions

Cook and Roast

Put in a saucepan:

3 Zucchinis.
The enough Water to cover the zucchinis.

Bring the saucepan water to a boil over high heat.
Leave the zucchinis cooking in the boiling water for about 4 minutes, until they soften.
Transfer from the saucepan to a blender, with some tongs, the zucchinis that were cooked; then reserve.
Put in a frying pan over medium heat 1/2 cup of pumpkin seeds and roast them for about 40 seconds, until they are lightly roasted; move them regularly.
Transfer from the frying pan to the blender the pumpkin seeds that were roasted, then set aside.

Roast More Ingredients

Put in the frying pan over medium heat:

1 Jalapeno Pepper.
1/4 of an Onion.
1 Garlic clove with skin.

The jalapeno pepper is used with veins and seeds so the salsa has more flavor.

Roast the onion and the garlic for approximately 1½ minutes and the chili for about 2 minutes, until all their sides are moderately roasted; move them regularly with the tongs.
Transfer from the frying pan to the blender, with the tongs, the onion and the chili that were roasted. Then set aside.
Remove from the griddle the garlic clove and wait for it to cool a little.
Peel the garlic clove that was roasted, then put it in the blender.

Blend and Cook

Also add in the blender, along with the other ingredients:

2 Coriander sprigs.
1 tablespoon of Corn Starch.
1 cup of Chicken Stock.

Blend very well the ingredients and reserve.
Heat in the saucepan over medium heat 2 tablespoons of olive oil.
Incorporate in the saucepan:

The Mixture that was blended.
1/4 tablespoon of Salt.

Mix the saucepan ingredients and wait for the pumpkin seeds and zucchini salsa to boil.
When the pumpkin seeds and zucchini salsa boils reduce to low heat and cook it for about 5 minutes, until it thickens and acquires a more intense color; stir occasionally.