Pipián Verde
This recipe was shared by Alan Molina, chef and owner of Mica Restaurant & Bar in Ukiah
Equipment
- 1 Blender (Food processor can be used as an alternative)
Ingredients
- 1.5 ounces pumpkin seeds or pepitas (raw, de-hulled )
- 15 tomatillos
- 5 ounces yellow onion
- 1 ounce jalapeno peppers (serranos can be substituted or added)
- 1 ounce garlic (minced or chopped)
- .5 ounces white vinegar
- salt (to taste)
Instructions
- Roast pumpkin seeds/pepitas in the oven at 350F until golden brown
- Char other vegetables on an open flame
- Add all ingredients to a blender or food processor and blend on high speed until smooth and creamy
- Pour over chicken, enchiladas or other dish
Notes
Pipián sauce, or pipián verde, is a sauce from the molé family that is traditionally served over roast chicken or enchiladas. It gets its distinctive green color from the tomatillos, jalapeños, and of course the pepitas, which distinguish pipián from other sauces. Although you can substitute de-hulled American pumpkin seeds for the pepitas, we’d advise using seeds specifically labeled as pepitas for the best results.