MOLE VERDE
a 30 Minute mole. Often used as a sauce with pork or chicken .
1/2 pound dried hulled pumpkin seeds (Pepitas) (check the bulk food isle)
1 cup cilantro leaves
1 whole ripe avocado
1/3 pound canned green tomatillos and their juice
4 to 8 green Serrano peppers, or jalapeno to taste
Salt to taste
Toast the Peptias in a dry skillet or in the oven and then into a food
processor, blend all ingredients and pour into a pan hot with olive oil.
Stir and let cook 15 minutes, if you are lucky enough to get avocado
leaves, toast 2-3 of them with the pumpkin seeds and blend them with the
rest of the ingredients

SALSA VERDE
To Taste: select 3-5 Serrano, Anaheim, Hatch NM Big Jims or Jalapenos
1 lb. green tomatoes or tomatillos. (note: Green tomatoes are a special
variety, not immature tomatoes, nor are tomatillos green tomatoes but
rather a berry)
2-3 cloves garlic in skin,
1 med. white onion, quartered
2 cup of chicken broth
Salt & pepper to taste
1 tblspn Cumin seeds or powder (Mandatory for Nortenos, always optional for
armchair philosophers)


Pan or oven roast the chiles, garlic, onion, cumin if using seeds and
tomato/ tomatillos with a drizzle of oil over them until they get a nice bit
of brown all over ( caramelized). Spots of charred skin are ok, just not
too much or it will negatively affect the taste. Deseeding and deveining
the chiles are your choice. Peel what skin you can from the tomatoes, pop
the garlic from its skin, then combine all ingredients a blender or food
processor, pulse until you have the desired consistency and then turn in
saucepan and simmer for 10-15 minutes. a splash of vinegar or lime/lemon at
the end just before serving adds a nice taste


Roasting your ingredients is one of the best techniques for Mexican foods
that is often overlooked in today's hurry up world.