The original recipe is like a rich, nutty salsa without the heat; the addition of jalapeno and honey moves this version closer to a spicy, sweet mole verde.
Serve with baked tortilla chips.
Make Ahead: The dip can be refrigerated in an airtight container for up to 5 days.
Servings: 3 cups
- 6 fresh tomatillos, husked and rinsed (about 12 ounces total)
- 1 cup raw, unsalted pumpkin seeds (pepitas)
- 1 medium jalapeño pepper
- 4 cloves garlic
- Freshly squeezed juice of 2 limes (1/4 cup)
- 2 teaspoons honey
- 3/4 cup extra-virgin olive oil
- 1 cup loosely packed cilantro leaves
- Kosher or sea salt
Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Place the tomatillos on a small baking sheet. Broil until their skins are lightly charred, 5 to 8 minutes, turning them over about halfway through.
Toast the pumpkin seeds in a large, dry skillet over medium heat for 2 to 4 minutes, until the seeds pop and turn golden brown. Remove from the heat and let cool.
Stem, seed and coarsely chop the jalapenos, reserving the seeds.
Combine the chopped jalapenos, charred tomatillos and pumpkin seeds in a food processor or blender. Add the garlic, lime juice, honey, oil, cilantro and salt to taste; puree until blended yet still slightly chunky. Taste, and add some of the reserved jalapeno seeds if you prefer a spicier flavor.
Scrape into a serving bowl or airtight container and refrigerate for up to 5 days.
Adapted by Food editor Joe Yonan from "The Sunset Cookbook" (Oxmoor House, 2010).
Tested by Joe Yonan.
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