6 jalapeños, charred, peeled, seeded and ribs removed, diced
1 large onion, sliced thin
1/4 cup olive oil
2 cups roasted/salted pumpkin seeds
1 cup roasted garlic cloves
6 cups chicken stock
3 cups packed pea tendrils
salt and pepper to taste
- sweat jalapeños and onions in olive oil until onions are soft
- add pumpkin seeds and garlic cloves and stir to coat; saute 5 minutes
- add stock and bring to a rolling boil; boil 5 minutes
- remove from heat, add pea tendrils and puree thoroughly in blender
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