Howdy again, Kids and Fabulous Folks of the Board....
I've got a pretty fab-boo recipe for ya'll.
I know there are roughly 27,461 recipes for pipian sauce floating in the Internet ether. This is merely one of those recipes, and I'm tellin' ya, this is the cat's pajamas. It's special, it's unusual, it's not something I'd associate immediately with Mexican food (but it's decidedly Mexican), and it's one I'm very happy to share with you all. Pipian sauce goes all the way back to the Aztecs, who relied much more heavily on the use of chilis and chili heat in their recipes for pipian than this recipe does.
I've cut the recipe in half, since it makes a truckload of sauce.
½ c. pepitas (roasted and salted pumpkin seeds)
¼ c. sunflower seeds
½ tsp. toasted cumin seed
¼ c. chopped cilantro
¼ c. chopped raw onion
1 roasted and seeded Anaheim chili, cut into chunks
½ a can of green chilis (one of the 7 oz. cans of mild green chilis)
1 c. chicken stock
¼ tsp. white pepper
¼ tsp. salt
2 T. fresh lemon juice
salt to taste
In a small saucepan, dry-fry the cumin seeds over moderate heat until they smoke a little bit. Remove from heat and cool. In a blender, chop the cumin seeds with the pepitas and the sunflower seeds, and then add the cilantro, onion, chilis, and chicken stock. Blend everything until it's smooth.
Place the sauce in a saucepan and cook over low-medium heat for 15 minutes. It will bubble quickly and fiercely, so hover and keep vigil over it - you don't want it burning. Add the lemon juice and mix well. Taste for seasoning. Once seasoned and cooked through, pour over cooked chicken pieces and enjoy.