8 cloves unpeeled garlic
1 onion, skin on
1 tablespoon oil
750g cups hulled pumpkin seeds
1 chilli, roasted, peeled, seeded and chopped
1 teaspoon ground cinnamon
1 teaspoons fennel seeds, ground
2 teaspoons minced fresh tarragon or 1 teaspoon dried
6 pickled, sliced chillies
Roast onion 35 minutes at 400 degrees (gas mark 6) and garlic 20 minutes, or until softened. Peel in bowl to save any juices.
Chop tomatoes and cover with water in a saucepan and bring to the boil. Reduce heat and simmer about 5 minutes. Drain and add to garlic and onion.
Heat oil in cast iron pan over medium-high heat until hot but not smoking. Add pumpkin seeds and sauté, shaking pan constantly, 4 to 5 minutes. Do not let seeds burn or they will turn sauce bitter. Reserve some for garnish.
Place remaining pumpkin seeds in blender with garlic, onion, tomatoes, chillies, cinnamon, fennel seeds, tarragon, and stock. Blend until smooth, 2 to 3 minutes. Pour sauce into large saucepan and simmer gently over low heat, stirring often, about 10 minutes.
This is a version of a traditional Mexican recipe as some ingredients aren’t available in the UK. It makes a lovely rich sauce, good with roasted squash or as the sauce for fillings in wraps.