Pipian (pumpkin-seed sauce)

Pipian

Preheat oven to 400. Place

3 Green poblano chiles

2 cloves garlic

in oven and roast for 15 minutes or so. Remove from oven and let cool.

roast; peel, seed, chop

Meanwhile, chop finely

1/2 c onion

and chop coarsely

1.25c cilantro

8 romaine leaves

1 bunch watercress

1 bunch radish tops

Peel, seed, and chop

(the peppers)

Heat

2 tablespoons Peanut oil

in a skillet, and saute

(the onion)

until slightly browned. Place in a cuisinart, reserving the oil in the pan. Add in

1 cup (heaping) dry-roasted pumpkin seeds

(the peppers)

1 cup chicken stock

and blend. You may want to use just a little chicken stock at first to let you chop the pumpkin seeds, and then add the rest gradually.

Add

(1/2c of the chopped cilantro)

(the garlic)

(the lettuce)

(the watercress)

(the radish tops)

1 t salt

1 t sugar

and puree. Refry in the hot oil for about 5 min, stirring constantly, to dry things out a bit. Return to cuisinart and add remaining cilantro. Puree until smooth. Garnish with

A few extra pumpkin seeds