Guest guest Posted January 26, 2009 Report Share Posted January 26, 2009 Very interesting! Pam On Mon, Jan 26, 2009 at 1:39 PM, Bill Dennehy <upkerry11 wrote: > From Millenium Restaurant in San Francisco > > Pumpkin Seed Habenero Chile > > 1red onion small dice > 3T minced garlic > olive oil as needed > 2c pumpkin seeds > ½ habenero chile > 2t ground cumin > 1t dried Oregano > 2 T mild new mexican chile powder > 1 16 oz can tomatoes – ground up in blender or bur mixer > 2c veg stock > corn flour roux: 2T corn flour – olive oil, lightly toasted, cooled > 1/3 bu cilantro, minced > 1 T fresh epazote, minced > salt to taste > > Grind pumpkin seeds and habeneros in a food processor, medium fine. > Heat olive oil in heavy skillet , saute onions and garlic over high > until light browned. Add pumpkin seed mix, oregano, cumin, and chile > powder. Stir continuely for 5-7 min until pumpkin seed mix darkens 2 > shades. Add tomatoes and stock, simmer 20 min. Add the roux. Add > cilantro and epazote, simmer 5 min. Adjust salt. > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.