In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper. Yield: about 1 1/2 cups Posted to MC-Recipe Digest V1 #330 Recipe by: TOO HOT TAMALES SHOW #TH6279 From: Meg Antczak
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 1|
|Calories from Fat: 261 (71%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 0mg||0 %|
|Sodium 199.9mg||7 %|
|Potassium 956.1mg||25 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 17.1g|
|Protein 12g||17 %|
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Calories per serving: 367
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