Instructions: On a dry skillet over medium-high heat, toast the pumpkin seeds, stirring constantly until fragrant and they begin to change color. In the same skillet, quickly toast the sesame seeds until fragrant and golden brown.

Heat the 2 tablespoons of oil in the skillet over medium heat. Saute the onion for one minute. Add the garlic and chilies and continue to cook for three more minutes. Add tomatillos to the mixture and cook for five more minutes.

In the blender jar, combine pumpkin and sesame seeds, garlic, onion, tomatillos, chili mixture, lettuce, radish leaves and cilantro. Grind at high speed with enough chicken stock to create a thick, smooth sauce. Grind sauce in two batches.

Heat the rest of the oil in the skillet over medium heat and saute pumpkin seed sauce, stirring constantly, for about two minutes. Mix in the 1 1/2 teaspoons salt or to taste. Adjust consistency of sauce by adding chicken broth as needed. Simmer sauce for about 10 more minutes over medium heat, stirring occasionally, adding more broth as necessary to end with a sauce that is thick like a gravy.

Serve warm with sauteed prawns, chicken breasts, pork or game. Garnish with cilantro, pumpkin seeds and halved chilies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.