Salsa de Pasitas Verdes

Metric version of recipe

Yields 3 cups

Ingredient Amount
Pumpkin seeds 1/3 cup
Almonds, blanched 1/3 cup
Raisins, golden, tightly packed 1/3 cup
Garlic cloves, peeled 1/3 cup
Olive oil, extra virgin 1 cup
Lemon zest ½ tsp.
Poblano chile, charred, peeled and seeded 1 ea.
Serrano chiles, charred and peeled 2 ea.
Anchovies. white 1 Tbsp.
Fish or chicken stock 1 cup
Italian parsley, tightly packed 3-2/3 cups
Tarragon leaves, coarsely chopped 2 Tbsp.
Lemon juice 1 Tbsp.
Salt 2 tsp.


  1. Combine the pumpkin seeds, almonds, raisins, garlic cloves, olive oil, and lemon zest in a small sauce pan. Cook over medium heat until the garlic cloves are light brown and have softened and the raisins begin to puff, about 5 minutes. Add the poblano and serrano chiles and the anchovies. Remove from heat and allow to cool to room temperature.
  2. Transfer the cooked mixture with the oil to a food processor fitted with a steel blade. Process until smooth, about 1 minute.
  3. Combine the stock, parsley, and tarragon in a blender and purée until well blended, about 30 seconds.
  4. Turn the food processor on and pour the blended stock, lemon juice, and salt into the ground mixture. Process until nearly smooth, about 2 minutes. Adjust seasoning and serve at room temperature, or refrigerate for up to 3 days.

Additional tips

Recipe credit: Robert Del Grande, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar III B on Friday, Nov. 3, 2006.

© 2018 The Culinary Institute of America