Green pipian

I've had this recipe bookmarked for a while, and I was thrilled to find locally grown tomatillos at the farmers market yesterday. (The Hutterites have an amazing selection of produce at the market!) These tomatillos have a great flavour, tart and citrusy.

This was also a good opportunity to take my fancy new food processor for a test drive (thanks again, mom and dad - it is fantastic!!) I also used it to make another batch of jalapeno pesto, this time with raw pepitas instead of almonds. The fresh BC jalapenos were a lot hotter than the supermarket ones that I'd previously used. Proceed with caution.

Green pipian
adapted from this recipe

1 c raw pepitas
1 lb tomatillos
1/2 hot BC yellow pepper
1 kale leaf
1/2 white onion
garlic
cilantro
2-3 c chicken stock (could use vegetable stock)

Toast the pepitas until they start to puff up and pop, then let cool. Combine all the remaining ingredients in a food processor (may not need all of the stock). Blend until smooth. Heat some oil in a large pot over medium heat and add the sauce. (Watch out, it splatters.) Cook until the mixture darkens and thickens a bit (5 to 10 min). Reduce the heat and let simmer for another 15 to 20 min, partially covered, until the sauce is the desired consistency. (Add more chicken stock if it's getting too thick.) Season to taste with sea salt.