The original recipe suggested serving this easy sauce over chicken - I had mine over the vegan cluck-phrey patties from Food for Life - delicious!In a blender, combine 3/4 cup cilantro leaves (I gave mine a light chop, but you don't need to), 1/4 cup chopped onion, 2 tablespoons unsalted pumpkinseeds (toast them first, if you like), 2 tablespoons chopped parsley, 1 tablespoon chopped and seeded jalapeno pepper, 1/4 tsp. salt, 2 peeled garlic cloves (which I also chopped without needing to!), 2 mint sprigs, and 7 ounces of salsa verde; process until well blended.
Note: you can use sunflower seeds instead of pumpkinseeds, although then you'll have to change the recipe title! Salsa verde is sold alongside regular salsa in the supermarket; it's green because it is made with tomatillos instead of tomatoes. It will most likely be vegan, whatever brand you choose, but I recommend a quick skim of the ingredients nonetheless - I saw one brand that used chicken stock!
You'll have 1 and 1/4 cups of sauce - 1 tablespoon is 30 calories.
Cost:
onion $0.36
jalapeno $0.29
mint $1.99
salsa verde $4.69
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