Pumpkin Seed Sauce

I know this picture doesn't look very appetizing, but trust me - this was delicious! I only grilled two chicken breasts and the recipe says the sauce is enough to serve four, so we have enjoyed the left-over sauce on meatballs, baked potatoes, and roasted vegetables. Yummy stuff!

2 Tbsp olive oil
1/4 cup chopped onion
1 garlic clove, minced
1 jalapeno chile, chopped (seeds and ribs removed for less heat if desired)
1/4 cup raw green pumpkin seeds
1 1/2 cups packed chopped romaine lettuce
1 Tbsp white-wine vinegar (I used red)
salt and pepper
1/4 cup packed fresh cilantro leaves

Heat 1 Tbsp oil in a medium saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, 5 to 8 minutes.

Add pumpkin seeds; cook, stirring often, until puffed, about 5 minutes. Add lettuce, vinegar, and 1 cup water; season with 1 1/2 teaspoons salt (it was a tad on the salty side, so I would start with just 1/2 or 1 teaspoon and add to taste). Bring to a boil; reduce heat, and simmer, covered, until lettuce is tender, about 10 minutes.

Transfer mixture to a blender; add cilantro. Blend on high speed until sauce is very smooth, about 3 minutes. Thin sauce with 2 to 4 Tablespoons more water if needed (it should be pourable).

Serve with your choice of meat or veggies or - whatever! This can be made up to 2 days in advance; let cool completely, then refrigerate in an airtight container. Reheat over low heat.