A hybrid between a traditional Romesco (made with almonds) and a Mexican Mole Pipian, this bright green sauce is a great accompaniment for steaks.
Sometimes the best thing you can do for a great steak is very little—let the meat shine and finish with a simple, flavorful sauce. This green Pipian Romesco is bright, fresh, and a perfect finishing drizzle for a perfectly cooked steak. It refreshes the palate and cuts through rich, smoky flavors, making it an especially good match for smoked tri-tip or other fatty grilled cuts.
Green Pipian Romesco Sauce
No reviews
- Author: Jess Pryles
Print Recipe
Ingredients
Scale
1 cup pumpkin seeds
1/4 cup sesame seeds
1 onion, peeled and roughly chopped
3 cloves garlic, peeled
2 poblano peppers, seeded and roughly chopped
1 lb tomatillos (preferably fresh), husks removed and roughly chopped
1/2 cup chicken stock
3 tbsp vegetable oil
1 bunch cilantro
Juice of 1–2 limes
Salt to taste
Instructions
- In a dry skillet, toast the pumpkin seeds until they just start to turn golden and pop. Remove immediately—do not let them overcook or they will taste bitter. Set aside.
- Toast the sesame seeds in the same pan until golden, then combine them with the pumpkin seeds in a bowl.
- Add 1 tablespoon of the oil to the pan and brown the chopped onion, whole garlic cloves, and poblano strips until softened and lightly colored.
- Place the toasted pumpkin and sesame seeds in a blender or food processor. Add a little chicken stock and blend until combined and smooth.
- Add the cooked peppers, onions, garlic, and the chopped tomatillos to the blender along with the remaining chicken stock. Blend until well combined, about 3–5 minutes. If the mixture is too dry or sticks to the sides, add the remaining oil and a bit more chicken stock to reach a saucy consistency.
- Add the cilantro and lime juice, plus about 1 teaspoon salt. Blend again, then adjust salt and lime to taste.
- Store the sauce in an airtight container in the refrigerator for up to one week. Rewarm gently or use at room temperature when serving.