Instructions: Puree 1 cup dried, shelled, lightly salted pumpkin seeds with 1 cup pureed cooked tomatillos, .25 to .5 cup green salsa, 3 to 4 tablespoons chopped cilantro and ground cumin to taste. Simmer for about 10 minutes, thinning with a little broth if neccessary.

Yields about 2 cups.

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