Ingredients
| ¼ cup pumpkin seeds | |
| 2 tablespoons sesame seeds | |
| 2 tablespoons vegetable oil | |
| 1 onion, chopped | |
| 1 teaspoon ground cumin | |
| 2 teaspoons fresh oregano, chopped | |
| 200g tinned tomatillos in brine or 8-10 (approx. 200g) fresh tomatillos, de-husked and roughly chopped | |
| 2-3 jalapeños or 4-5 shishito (or other green chilli), chopped | |
| 2 cloves garlic, peeled and roughly chopped | |
| 1 small bunch coriander, stems and leaves separated, stems roughly chopped | |
| grated zest and juice of 1 lime |
Mexican-style mole verde or green sauce is made with toasted pumpkin seeds, spices, tomatillo, coriander and jalapeño, and is usually served as a sauce over chicken, fish or vegetables. Here I’ve chosen to serve this as more of a bright, fresh salsa.
However, if you want to make a more traditional version, add 250ml chicken (or vegetable) stock and grind the mole ingredients in a blender until smooth. Then fry for 10 minutes until very thick, loosen with 2 cups stock then cook for another 10 minutes before using.
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Instructions
| 1. | Toast the pumpkin seeds in a dry pan. Repeat with the sesame seeds. Set aside. |
| 2. | Heat the oil in the pan, add the onion and cook until softened, about 8-10 minutes. |
| 3. | Add the cumin and oregano and cook for a minute, then add the tomatillos, jalapeños, garlic and coriander stems. |
| 4. | Cook for 10 minutes until soft. Cool for 5 minutes. |
| 5. | Put into a food processor with the seeds and coriander leaves and grind to a chunky paste. |
| 6. | Stir through the lime zest and juice. Season with salt to taste. |
| 7. | Loosen with a little water if necessary. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings