Salsa Verde con Pipian


Puree 1 cup dried, shelled, lightly salted pumpkin seeds with 1 cup
pureed cooked tomatillos, .25 to .5 cup green salsa, 3 to 4 tablespoons
chopped cilantro and ground cumin to taste. Simmer for about 10 minutes,
thinning with a little broth if neccessary.

Yields about 2 cups.
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html