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Written by Mary
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Sunday, 24 June 2007 |
Pipian is sort of like mole in texture and use. It also has one main ingredient in common: dried chilis. Mole, however, has chocolate and pipian has pumpkin seeds. They are both used as a sauce, typically, for chicken. And they are cooked. Not this recipe. I don't cook it, so it is ready when the chilis are soaked. I have used it as a dip, as a sauce and as a salad dressing. (Not to mention, a filling for a spoon.)
2 Ancho chilis
1/2 cup pumpkin seeds
2 cloves garlic
2 T chopped cilantro
1 jalapeno
1 medium white onion
2 limes, juice only
Cut the chilies open and remove the seeds. Keep the seeds and grind them in the blender (or coffee grinder) with the pumpkin seeds. Put the chilies in water to rehydrate.
Put the pumpkin seed/chili seed powder in a bowl and set aside. Blend the rest of the ingredients. Add the rehydrated chilies, then the seed powder. Add soak water to get it thin enough to blend.
Taste this. It has a zing, but not too bad!
The real Pipian sample that I had was not raw. The chilies and the pumpkin seeds had been roasted. So I roasted and additional 1/2 cup of seeds and added them to a little more than 1/2 the original mixture. It diluted the "heat" and I thought it sort of tasted chocolaty after a couple of days.
My friends at work liked it, especially the spicier one.
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Last Updated ( Sunday, 06 April 2008 )
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