Pumpkin Seed (Pipián) Sauce
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
6 people
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Calories
332 kcal
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Cuisine
Mexican
Pumpkin Seed (Pipián) Sauce
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This Pumpkin Seed (Pipián) Sauce is a classic Central Mexican sauce that is so versatile. We love it with chicken, pork, and of course...Veracruz Shrimp Enchiladas. Really, really amazing. Find epazote at your local Mexican/Latin food market. NOTE: This sauce can be made (without adding the pureed cilantro) 1 day ahead. Add cilantro puree just before serving.
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Ingredients
- ½ lb pumpkin seeds raw, hulled, not roasted or salted (pepitas)
- 1 lb tomatillos husks removed, halved or quartered
- ½ cup onion chopped
- 8 cloves garlic minced
- 2 serrano chile seeds removed, chopped
- 2 tablespoon epazote roughly chopped
- 1 tablespoon kosher salt
- 1 cup cilantro chopped
- 2½ cups water
- ¼ cup corn oil
Instructions
- Heat a wide 4 - 5 quart heavy pot over medium heat until hot, then toast the pumpkin seeds, stirring constantly, until aromatic and starting to pop and crackle, about 4 to 5 minutes. Transfer to a plate and let cool.
- Place the tomatillos, onion, garlic, peppers, epazote, salt, ½ cup cilantro, and ½ cup water in a blender and purée until very smooth.
- Use a spice grinder (or coffee bean grinder) to grind pumpkin seeds to a fine powder in small batches. Place the pulverized seeds in a bowl and then stir together with 2 cups water. Set aside.
- Heat oil in a large skillet over medium heat until hot but not smoking, then carefully pour in the pumpkin seed mixture, stirring constantly, until thickened to a slightly thick consistency, about 10 to 15 minutes.
- Add tomatillo puree and simmer, stirring often for 2 minutes.
- Stir in the 1½ cups water, and simmer, uncovered, stirring frequently, for 10 to 15 minutes, until smooth and slightly thickened.
- Just before using, puree the remaining ½ cup of cilantro with ½ cup of water in your blender until smooth and add to the sauce. If necessary, thin with a little more water and return to a simmer. Use at once or store in a container with a lid in the refrigerator for up to 5 days.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- If you can't locate epazote, then just omit it.
- The sauce will keep covered in the fridge for up to 5 days and freezes nicely for up to 2 months.
Nutrition Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
13g
(4%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Sodium
1176mg
(49%)
Potassium
595mg
(13%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
294IU
(6%)
Vitamin C
14mg
(16%)
Calcium
52mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1176mg | 49% |
| Potassium | 595mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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