The Ultimate Cinco de Mayo Sauce

The Ultimate Cinco de Mayo Sauce
Photo by Beth Galton

This traditional pepita sauce from San Francisco’s Nopalito has many hallmarks of great Mexican food—herbs, spice, nuttiness, creaminess—and can be served with your choice of protein. Pair it with a chilled Vouvray sec.

½ cup toasted pepitas (pumpkin seeds)
ÂĽ white onion
1 garlic clove, peeled
2 Serrano chilies, stemmed and seeded
ÂĽ teaspoon ground cumin
¼ teaspoon ground black pepper
2 tablespoons fresh epazote (found in Mexican groceries)
½ cup fresh cilantro
1½ cups spinach, chard or a combination
2 scallions
½ corn tortilla, toasted in a dry skillet until crisp
2½ cups vegetable or chicken broth
2 tablespoons oil
Salt, to taste

Put all ingredients except oil and salt in blender, and purée until smooth.

Heat oil in a large deep skillet over medium-high heat, then add sauce (beware of the splatter) and bring to boil. Reduce heat and simmer for 10 minutes, or until sauce is a bit thicker than heavy cream. Salt generously to taste.

Purée sauce again until smooth. Serve immediately with seafood, chicken or pork.

Published on April 28, 2015
Topics: Food RecipesHoliday RecipesPairings