The avocado gives this classic Mexican salsa extra creaminess and richness, while the pumpkin seeds provide toasty flavour and some texture.
1/2 cup (125 mL) shelled pumpkin seeds (pepitas)
6 fresh or canned tomatillos, husked
1 ripe avocado, skin and pit removed
1 cup (250 mL) cilantro
1 jalapeno or serrano pepper, seeded and finely chopped
2 garlic cloves, finely chopped
1 shallot, minced
Juice of 1/2 lime
1/4 tsp (1 mL) sea salt, divided
Heat heavy skillet, such as cast iron, over medium heat. Add pumpkin seeds and cook, stirring often, until golden and beginning to pop. Be careful not to burn the seeds.
Remove seeds from heat and let cool. Once cool, grind into coarse powder using food processor or spice grinder. You can also very finely chop seeds with sharp knife.
Combine ground seeds with remaining ingredients in blender or food processor and blend until well combined but not completely smooth. If needed, add water a tablespoon at a time to help with blending.
Each serving contains: 102 calories; 3 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 7 g total carbohydrates (2 g sugars, 3 g fibre); 78 mg sodium
source: “Taco Party“, alive #376, May 2013