Green Pepita Sauce for Everything

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Delicious green pepita sauce, an authentic recipe from Mexico

The green pepita sauce is used to garnish green pozole, but it is also the base for pepian, emperor Moctezuma’s favorite dish prior the conquest of the Spaniards. This recipe has toasted pumpkin seeds, tomatillos, garlic, serrano peppers, and cilantro. The secret to obtaining the authentic flavors is to toast the ingredients before blending.

How to use pumpkin seeds in Mexican cuisine

Many of the traditional Mexican recipes have their origin in Prehispanic roots. In Yucatan, pips are used for papatzules and to make a hot sauce called H’a Sikil P’ak, made of smoked habaneros, grilled pepitas, sour orange juice, and roasted tomatoes.

The green pepita sauce is a typical side dish that originated in the state of Guerrero, where the green pork pozole was born. Each region in Mexico has its customs and flavors, making Mexican cuisine so varied and exquisite. This sauce can be used to flavor not only the pozole, but it goes very well with quesadillas, tacos, carne asada, and others. Use it in saucy dishes like this turkey pepian dinner. A fantastic option for Thanksgiving or any other special occasion.

Prepare the green pepita sauce it is effortless and delicious!

Green Pepita Sauce

Chef Adriana Martin

Delicious green pepita sauce, an authentic recipe from Mexico. Made with toasted pumpkin seeds, tomatillos, garlic, serrano peppers, and cilantro.

5 from 14 votes

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Sauces, preserves, Side Dish

Cuisine Mexican Cuisine

Servings cups

Calories

Ingredients

1 cup of pepitas roasted
10 tomatillos
3 garlic cloves
8 serrano peppers
1 bunch of cilantro
1/3 cup of water
1 teaspoon of cumin
1 teaspoon of granulated sea salt

Instructions

Clean the tomatillos by removing the husk. Use running water to wash the tomatillos and the serrano peppers. Peel the garlic cloves. Cut a small bunch of cilantro and clean with running water. Let it rest on a towel to dry.
In a skillet roast the green pepitas slightly, make sure not to burn. The pumpkin seeds are roasted to release some of the oils for a tasty nutty flavor.
In a comal or a skillet roast the tomatillos, the serranos, and the garlic. Make sure to toast well as this roasting process is what gives the authentic Mexican flavor.
Place all ingredients in the blender, add some water, granulated sea salt, and cumin.
Blend until getting a thick sauce and store on a mason jar or a plastic container with a lid. Keep refrigerated or freeze.

Video

Notes

The secret to obtaining the authentic flavors is to toast the ingredients before blending.
The pepitas should not be toasted too much to maintain their characteristic green color.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword pepitas, salsa verde, tomatillos

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Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

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