Pipian Sauce

Pipian Sauce

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  • Prep Time


  • Total Time


  • Servings



  • c pumpkin seeds

  • 1

    lb tomatillos, husked and rinsed

  • 1

    serrano chile, stemmed

  • ½

    med white onion, roughly chopped

  • cup chicken broth, warmed

  • ¼

    cup cilantro, fresh leaves loosely packed

  • 1

    tsp sugar

  • salt and freshly ground pepper


1. Preheat a large, heavy skillet over medium heat until hot. Toast the pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3-5 minutes. Transfer the seeds to a plate to cool. Reserve 2 Tbsp for garnish. 2. In a medium heavy saucepan, simmer the tomatillos, serrano chile and onions in salted water, to cover, until the tomatillos turn a dark green color, about 10 minutes. 3. Using a slotted spoon, transfer the tomatillos, serrano and onions to a blender or food processor and puree with the chicken broth, cilantro, sugar and toasted pumpkin seeds, until smooth (the sauce will be a little coarse) 4. If you want a smooth sauce, place the sauce in a sieve and push it through, into a bowl. This sauce is traditionally served over chicken, but it works on a lot of dishes


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