Recently I had come across several posts about pipian which was new to me and it sounded and looked really good. Pipian seems to be similar to a salsa verde with the addition of ground pepitas (pumpkin seeds), radish leaves, romaine lettuce and a touch of cinnamon. I liked the sound of the ground pumpkin seeds in a salsa verde and since salsa verde is one of my all time favorites and I knew that I would have to try it. I held off on making it as I had some trouble finding the tomatillos and the green pepitas but as soon as I did it was on the menu.
With the holidays just behind us, turkey was still on my mind and I thought that a poached turkey breast covered in pipian would be a nice way to try it. To round off the meal I added a bit of red to the plate with a simple Mexican rice . Since I had used the radish leaves in the pipian I served the radishes on the side.
I decided to start with the pipian recipe from Homesick Texan as the base as it sounded really good. The pipian was easy to make, though it took a bit longer than salsa verde as it had to be simmered. While the pipian was simmering I had the chance to poach the turkey breast and make the rice so overall the meal did not take too long to make. The pipian turned out to be every bit as good as it promised to be! It was just like a salsa verde though the flavours were a lot deeper and more complex. The pumpkin seeds and the hint of cinnamon made me think of it as a cross between a mole sauce and a salsa verde . I left my pipian a bit chunkier and I really enjoyed the texture of the bits of pepitas in it. The pipian went well with the turkey and the rice on the side. Now I have some leftover pipian and I will have to come up with some interesting ways of enjoying it.
- 2 roasted poblano chilies
- 6 roasted jalapeno chilies
- 1 cup pepitas/pumpkin seeds (toasted and ground)
- 1 pound tomatillos (husked and cooked in water for 10 minutes, or canned)
- 1/2 cup chicken stock
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 3 cloves garlic (chopped)
- 1/4 cup onion (chopped)
- 1/2 cup cilantro
- 1 small bunch of radish leaves
- 2 romaine lettuce leaves
- 1 cup of chicken stock
- 1/8 teaspoon cinnamon
- Puree the poblano peppers, jalapeno peppers, pumpkin seeds, tomatillos, chicken stock, cumin, pepper, garlic, onions, cilantro and radish leaves in a food processor
- Simmer the pipian, chicken stock and cinnamon for 30 minutes.
Egg Enchiladas in Pipian
Tilapia Baked in Salsa Verde
Grilled Chicken with Mole Sauce
Dana McCauley says
Looks delish! I guess it’s essentially a spicy pumpkin seed pesto, isn’t it?
This looks so tasty. I imagine it would be excellent tossed with pasta or stuffed into mushrooms. Or maybe served on crostini with a slice of tomato. Thanks for the ideas.
Lorraine E says
That looks great! I’ve never heard of it before and I love learning about new things 🙂
Mmmm…that sounds neat! I bet the Pipian would be yummy on some chicken enchiladas too!
i’m not really familiar with this, but thanks for introducing “pipian”… it looks great with your dishes… 🙂
Wow, what an interesting topping. I really like the idea of mixing in pepitas, but I wouldn’t have thought of the leaves and cinnamon.
I can’t wait for the spring when all the farmer’s markets start opening again!
I bet I will love this
poblano chilies, jalapeno chilies
and tomatillos are perfecto!
Yes I can! Look mighty delicious Kevin, serve with Mexican rice. That’s perfect dinner!
I’ve never heard of Pipian before -must say it looks good. Love the chillies in it!
Rosa's Yummy Yums says
This sauce sounds and looks exquisite! I’d love to make it, but I don’t know where to find tomatillos here… A wonderful dish too!
I never heard of pipian before, thanks for introducing it! I am thinking it would be nice on vegetables too.
Clumbsy Cookie says
This sounds amazing, I bet it goes as well with meet and fish alike, eh?
Chocolate Shavings says
That looks amazing Kevin – I’ve never had pipian before but I am more than willing to try it!
Chef Fresco says
Very nice, I have never tried this before but it looks really good.
I thought it look a bit like Argentinian chimichurri. I am sure it taste really good especially with meat.
Have you ever had these treats before.
[email protected] says
Wow, Pipian is new to me and your plate looks great!
Wow another thing I have never heard of before, I like the sound of it!
Yum! I had a pipian-crusted brie appetizer a few months ago at a restaurant. We all wanted to make it at home, but obviously not badly enough to search for a recipe. This looks delicious!
mmmmm..looking good! love the colours of this.
Your pipian looks great! The roasted jalapenos sound fantastic–the spicier the better.
this is totally new to me! i love it even more than salsa verde–thanks for the introduction!
That looks fantastic! I would take green salsa over red salsa any day!
This looks spectacular! Brilliant photos!
I love the photography! Really nice shots of this dish. You learn to appreciate other people’s food blogs when your own food photographs come out oh so bad, as my last time posts have. 😉
Lori Lynn says
That looks fabulous Kevin. And three photos YAY! I like the bowl with the few errant seeds and the lone radish. Nice styling!
It looks so good. Will have to give it a try. Never heard about it before. Thanks
What a sauce! I love pumpkin seeds and salsa verde so I am sure with would be pleasing to my mouth. Looks great – Kevin.
This is something else I have never heard of, Kevin, thank you for broadening my mind. Sounds super
Love the all the spicy chili flavors in the Papian and the nutty bite from the pumpkin seeds.Bookmarking this tasty recipe for next time I buy tomatillos:)
Nina Timm says
You sure know how to spice things up, Kevin! Looks really interesting!!!
How interesting- I had never heard of pipian. It sounds great! How else would this be served? Could you eat it as a dip, like salsa verde?
I like the way you used this, and think this would be wonderful to try this summer when all the peppers and tomatillos are in season here!
I’ll admit, I’ve never heard of Pipian; it does sound similar to Salsa Verde, only better [G]
This is the first time I have heard of Pipian before Kevin. It sounds lovely and I like Hayley’s idea of stuffing mushrooms with it.
Tiffany: I think it would work great as a dip and I also used it as the sauce in some enchiladas .
Salsa verde is my favorite too, so I definitely want to try this!
Never heard of this but now I’m intrigued. I love salsa verde and pumpkin seeds, so this sounds wonderful to me!
Hi! You have an excelent page!
This is a very good recipe of pipian verde. But belive me, if you blend the sauce to a fine texture you can improve it. Seems to me it looks so coarse…
Do you want to taste my pipian rojo?