Heather Schmitt-Gonzalez

Salmon in Pipián Verde {she made, ella hace}


Earthy and rustic with a seductive heat that lies beneath its pale jade hue...that's how I'd describe Pipián Sauce. Well, Pipián Verde, at least. Pipián is another name for pepitas, or pumpkin seeds, which are the base and body behind this sauce. You can also switch out the green chiles and tomatillos with red chiles to make a red version.

While pepitas are the ingredient typically used in pipián sauces, I've also seen versions made with sesame seeds, peanuts, almonds, or even cashews. Served with anything from fish to chicken, pork to vegetables, or smothering enchiladas, they are another National treasure of Mexico - just like mole (in my opinion). Well actually, pipián verde is also known by the name mole verde. But I think that the main difference is that, while I adore the simplicity of a pipián, the complexity of a mole takes your tastebuds up to a whole 'nother level! Mole builds flavors from the addition of even more spices, nuts, dried fruits, and other flavor additions (like this Mole Verde Queretano).

You may have guessed by now that Leslie and I chose Pipián as our she made, ella hace theme this month. I was in the mood for fish (what's new), so this golden-seared salmon sitting atop a puddle of silky, beckoningingly green sauce is what I chose to share today.
finish reading » Comment © 2009-2014 Heather Schmitt-Gonzalez | girlichef. All written content, original photography and original recipes on this blog are copyrighted unless otherwise indicated. All rights reserved.
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