A traditional Mexican green mole sauce, made with pumpkin seeds. Use this sauce as a topper for grilled meats, in a crockpot, or for enchiladas. This sauce has so much flavor, the rest of your meal can be very simply seasoned!
Toast pumpkin seeds in a frying pan over medium heat. Stir occasionally for about 10 minutes, then set aside. Optionally, toast extra pumpkin seeds to use as a garnish later on.
Add tomatillos, garlic, onions, and serrano peppers in the frying pan, along with 1 tablespoon olive oil. Soften the vegetables over medium to medium high heat. This will take about 15 minutes. Flip the vegetables about half way through. NOTE: Serrano peppers can be very spicy. I typically remove the seeds and veins to reduce the heat. You can sub bell peppers if you are very sensitive to heat.
Once the vegetables are softened, add them to a blender along with the spices, pumpkin seeds, and cilantro. Add 1 cup of chicken broth and blend until smooth.
Add the 2nd cup of broth, and pulse to combine.
Add lime juice, and then adjust salt and seasonings to taste. The sauce should be spicier/saltier than a salsa, since it's meant to season meats or other dishes.
*Serrano chilis are often very spicy. I removed the seeds/veins, and ended up with a perfectly spicy sauce. If you are sensitive to heat, you can omit the serranos and use 1/2 a green bell pepper.