EL CHICO SALSA VERDE (VTJS99B)

      Title: EL CHICO SALSA VERDE (VTJS99B)
  Categories: Condiments, Sauces, Dips, Mexican, Tex-mex
       Yield: 4 Servings
  
       2 tb Pumpkin seeds; pureed
       2 tb Green chiles; minced
     1/4 c  Parsley; chopped
       2 c  Chicken stock
     1/4 c  Cooking oil
            Salt and pepper to taste
       1 tb Roux (1 part cooking oil
            To 2 parts flour)
  
   Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas
   (This I'd prefer. I think you can get these at the spice rack in the
   store). Grind, with the chiles and parsley, very fine. In a skillet,
   with 1/4 C cooking oil, add a little of the chicken stock. Add the
   green chile mixture and stir well, then add the remaining chicken
   stock. Salt and pepper, to taste, and cook for a few minutes on
   medium heat. Add roux, and stir, cooking until it thickens then
   remove from fire. If not to be used immediately, then store in
   'fridge. Heat only when you need to use it.
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