Lunch: Salsa de Pepitas de Calabasa

Ingredients

3 cups hulled pepitas
6 large cloves garlic, dry-roasted on a comal or cast-iron pan until flat sides are blackened
4 jalapenos, dry-roasted on a comal or cast-iron pan, deveined, seeded
Few stems fresh cilantro
Salt and freshly ground black pepper
1 to 2 shots mescal

Instructions

Toast the pepitas in a dry pan over medium heat, moving constantly so as not to burn. Cool slightly before blending. Transfer to a blender with the garlic, jalapenos, cilantro and some salt and black pepper. Blend, adding enough water to achieve a creamy, but not entirely smooth consistency. The pepitas will maintain some of their texture, making it slightly coarse. If desired, add a shot or two of good mescal for smokiness and punch.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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