Salsa de Pasitas Verdes (Metric)

Customary version of recipe

Yields 720 ml.

Ingredient Amount
Pumpkin seeds 80 ml.
Almonds, blanched 80 ml.
Raisins, golden, tightly packed 80 ml.
Garlic cloves, peeled 80 ml.
Olive oil, extra virgin 240 ml.
Lemon zest 7.5 ml.
Poblano chile, charred, peeled and seeded 1 ea.
Serrano chiles, charred and peeled 2 ea.
Anchovies, white 15 ml.
Fish or chicken stock 240 ml.
Italian parsley, tightly packed 880 ml.
Tarragon leaves, coarsely chopped 30 ml.
Lemon juice 15 ml.
Salt 10 ml.

Method

  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.

© 2017 The Culinary Institute of America