Green Pumpkin-Seed Salsa

Recipe from Anaqua Grill, San Antonio

December 1991By Comments

1/4 cup green pumpkin seeds
2 medium tomatoes, peeled and seeded
1 serrano chile, peeled and seeded
1 medium white onion, peeled
1/2 bunch fresh cilantro, stems removed
2 teaspoons chopped chives
2 teaspoons chopped coriander
1 cup clam juice
1 tablespoon lime juice

Toast pumpkin seeds on cookie sheet for 5 minutes at 350 degrees. Then toast tomatoes, chile, and onion on cookie sheet about 15 minutes. Let cool. In blender, mix all ingredients until smooth.

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