Use toasted pumpkin seeds to make this fabulous salsa!

Ingredients

*1 heaping C. hulled pumpkin seeds
*1 sm. white onion
*2 garlic cloves
*1/2 C. fresh cilantro leaves
*2 lg. radish leaves
*3 sm. romaine lettuce leaves
*3 serrano chilies
*1 1/2 C. chicken stock
*1 Tbs. olive oil

Directions

Place pumpkin seeds in a large skillet over medium heat.  Spread out the pumpkin seeds and toast them, stirring regularly, until nearly all have popped and turned golden.  Spread on a plate to cool.  Peel the onion and cut into quarters.  Peel the garlic.  Remove the stems from the cilantro, radish, and romaine leaves.  Tear the leaves into 2-inch pieces.  Remove stem and seeds from serrano chilies and chop into 1-inch pieces.  Put all ingredients except olive oil into a blender or food processor.  Blend on medium setting until you have a smooth puree.  Pour olive oil into large frying pan, add, puree, and cook on medium setting, stirring constantly, until sauce is thick.

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