This flavorful Poblano Pumpkin Seed Sauce is made with roasted poblano peppers and pumpkin seeds– a tasty addition to tacos, enchiladas, or burrito bowls! Vegan!
- Roast the poblano chili directly over a gas flame on the stovetop, until blackened and blistered on all sides – or broil (or roast at 450F) in the oven, turning often, until skins blister.
- Place in a paper bag or wrap in a towel to steam for 10 minutes (this will help soften the chili).
- Remove the stem and seeds and most of the charred bits- a little char is good here.
- Place in the food processor with the rest of the ingredients- cilantro, pumpkin seeds, oil, water, garlic, salt, coriander and a tiny squeeze of lime.
- Pulse and blend until uniformly combined but not too smooth. A little texture is good here.
- Taste. Adjust lime and salt. If your pepper happens to be too spicy ( they very in spicy level) you can mitigate the heat by adding more pumpkin seeds, water, oil, and then remember to reseason with more salt and lime.
- Place in a bowl and serve at room temp.
If making ahead, place in a sealed container and refrigerate for 2-3 days. The top (exposed to air) may discolor over time, so if making ahead, I like to pour a little olive oil over top to keep the herbs submerged and preserve the color.
Keywords: pepita sauce, poblano sauce, poblana salsa, poblano pumpkin seed salsa, poblano pumkin seed sauce,