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Ingredientes
- 1/2 c. shelled pumpkin seeds
- 1/4 c. shelled pistachio nuts
- 1/4 c. roasted pine nuts
- 1 Tbsp. tamarind paste
- 1/4 c. minced roasted peeled poblano, New Mexican Green or possibly Anaheim chile pepper
- 1 tsp chili pwdr
- 1 tsp grnd cumin
- 1/2 tsp salt
- 1 Tbsp. dark cane or possibly corn syrup
- 1 tsp distilled white vinegar
- 1 c. extra virgin olive oil
Direcciones
- In the bowl of a food processor or possibly blender, combine all of the ingredients and puree till smooth and creamy, stopping once to scrape the sides of the bowl. This sauce can be refrigerated in an airtight container for up to one week, or possibly frzn for up to one month.
- This recipe yields 1 1/2 c. sauce.
- Yield: 1 1/2 c.
