1 cup Pumpkin Seeds, Roasted, Shelled
1 small Onion, Chopped
1 slice White Bread Slices, Torn Into Small Pcs.
1 Clove Garlic, Crushed
2 tbsp Oil
2 tbsp Green Chiles, Canned And Chopped
1 can Chicken Broth
1/2 cup Heavy Cream
1/8 tsp Salt
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Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chilies.
Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt. Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 19:42:57 -0400
From: TheCookie@aol.com NOTES : I put up pint after pint of this sauce in the summer as my homegrown plum tomatoes ripen. When you have ripe tomatoes in your garden or can find them at the market, take time to make several batches of this sauce. The recipe doubles well and the sauce freezes beautifully. You will pat yourself on the back in the middle of winter when you open a freezer container and find the sweet taste of vine-ripened tomatoes inside. I thank cookbook author marcella hazan, whose tomato sauce recipe inspired this one.
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