Rio Mambo Salsa Verde - cooking recipe

Ingredients

2 garlic cloves, unpeeled
2 serrano chilies, seeded (or leave in the seeds for a more fiery salsa)
1/4 cup pumpkin seeds
2 poblano chiles, roasted and peeled (or use a can of chopped green chiles)
3/4 cup fresh parsley leaves (about 1/2 bunch)
3/4 cup cilantro leaf (about 1/2 bunch)
1/4 cup olive oil
1 lime, juice of
salt, to taste
fresh ground black pepper, to taste

Preparation

In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned.
Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice.
Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.