¼ cup pumpkin seeds
2 tablespoons sesame seeds
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon ground cumin
2 teaspoons fresh oregano, chopped
200g tinned tomatillos in brine or 8-10 (approx. 200g) fresh tomatillos, de-husked and roughly chopped
2-3 jalapeños or 4-5 shishito (or other green chilli), chopped
2 cloves garlic, peeled and roughly chopped
1 small bunch coriander, stems and leaves separated, stems roughly chopped
grated zest and juice of 1 lime

Mexican-style mole verde or green sauce is made with toasted pumpkin seeds, spices, tomatillo, coriander and jalapeño, and is usually served as a sauce over chicken, fish or vegetables. Here I’ve chosen to serve this as more of a bright, fresh salsa.

However, if you want to make a more traditional version, add 250ml chicken (or vegetable) stock and grind the mole ingredients in a blender until smooth. Then fry for 10 minutes until very thick, loosen with 2 cups stock then cook for another 10 minutes before using.

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1.Toast the pumpkin seeds in a dry pan. Repeat with the sesame seeds. Set aside.
2.Heat the oil in the pan, add the onion and cook until softened, about 8-10 minutes.
3.Add the cumin and oregano and cook for a minute, then add the tomatillos, jalapeños, garlic and coriander stems.
4.Cook for 10 minutes until soft. Cool for 5 minutes.
5.Put into a food processor with the seeds and coriander leaves and grind to a chunky paste.
6.Stir through the lime zest and juice. Season with salt to taste.
7.Loosen with a little water if necessary.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings