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Add a photoServings: 8
Ingredients
- 3 x dry 4" to 5" California or possibly
- Â Â New Mexico chilies
- 1/2 c. shelled roasted pumpkin seeds (pepitas)
- 2 x garlic cloves peeled
- 2 Tbsp. red wine vinegar
- 3/4 c. minced Roma tomatoes
- 1/2 c. fresh cilantro - (lightly packed)
- Â Â Salt to taste
- 24 x romaine lettuce leaves, 6" to 7" - (to 32) rinsed, crisped
- Â Â Ice cubes as needed
Directions
- Throw away chili stems. Shake out and throw away chili seeds. Put chilies in a bowl and pour 1 1/2 c. boiling water over them. Let stand till soft, 6 to 7 min.
- Meanwhile, in an 8- to 10-inch frying pan over high heat, stir or possibly shake pumpkin seeds till they smell lightly toasted, 2 to 3 min.
- Put pumpkin seeds in a blender or possibly food processor. Lift chilies from soaking liquid and add in to blender. Add in garlic, vinegar, tomatoes, and cilantro. Whirl, adding sufficient chili-soaking liquid (about 1/2 c.) to make pipian mix thin sufficient to scoop but not drippy. Add in salt to taste. Scrape pipian into a small bowl.
- Stand romaine lettuce leaves, stem-ends down, in closely fitting bowl and drop ice cubes among the leaves to keep them crisp. To eat, scoop leaves into pipian dressing.
- This recipe yields about 1 1/2 c. pipian; 8 servings.
- Comments: If making dressing up to 1 day ahead, cover airtight and chill. Serve at room temperature. Buy romaine hearts or possibly use tender inner leaves from heads of romaine lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 8 servings | |
| Calories 126 | |
| Calories from Fat 69 | 55% |
| Total Fat 7.71g | 10% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 742mg | 21% |
| Total Carbs 10.73g | 3% |
| Dietary Fiber 6.1g | 20% |
| Sugars 3.38g | 2% |
| Protein 7.35g | 12% |
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