Bok Choy with Pepita Chile de Arbol Salsa
- 1 quart hulled pumpkin seeds
- 5 dried chilies de arbol, stemmed
- 3 medium garlic cloves
- 1 cup extra virgin olive oil, plus extra for grilling
- ½ bunch scallions, sliced
- Salt as needed
- ½ pound bok choy, rinsed and halved
- Lime as needed
Spread pumpkin seeds and chilies separately onto a baking sheet and toast in a preheated 375 F oven for about 10 minutes or until golden brown, stirring occasionally. Cool.
Place all but ½ cup of pumpkin seeds in a food processor with chilies and garlic. With machine running, slowly add the olive oil until it reaches a slightly chunky consistency. Transfer to a bowl and stir in remaining pumpkin seeds. Season with salt; set aside.
Heat grill and brush bok choy with oil and sprinkle with salt, grill until just crisp and transfer to bowl. Brush with salsa, cover and let steam for a few minutes. Sprinkle with lime juice and scallions. Makes 2 servings.
Executive Chef Matt Gandin; Comal; Berkeley, California