Rio Mambo Salsa Verde

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 2 garlic cloves, unpeeled
• 2 serrano chilies, seeded (or leave in the seeds for a more fiery salsa)
• 1/4 cup pumpkin seeds
• 2 poblano chiles, roasted and peeled (or use a can of chopped green chiles)
• 3/4 cup fresh parsley leaves (about 1/2 bunch)
• 3/4 cup cilantro leaf (about 1/2 bunch)
• 1/4 cup olive oil
• 1 lime, juice of
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 in a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
• 2 peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
• 3 blend until smooth. (i prefer it left a little chunky rather than totally smooth.) season with the salt and pepper.