This green mole sauce is great to have on hand not just for this recipe, but as a sauce for grilled meats, breakfast eggs, and sandwiches. It keeps well for over a week in the refrigerator.
You can use a variety of winter vegetables - carrots, cauliflower, sweet peppers, onions, mushrooms, broccoli. Cut each vegetable into 1" pieces and set aside.
Make the mole.
If your pumpkin seeds are raw, toast them in a dry skillet until slightly brown and set aside to cool.
In the bowl of a food processor, place the garlic cloves and pulse until finely minced.
Stem and seed the jalapeno, cut it into 4 pieces and add to garlic. Pulse.
Add the pumpkin seeds, cilantro, and parsley, and pulse/blend until you have a fine paste.
Add lime juice, vinegar and 1/3 cup olive oil and blend until well combined.
Add salt and taste. Set aside.
Heat the 2 Tbl. olive oil in a large skillet over medium-high heat. Add all the vegetables and stir. Cook the vegetables, turning every couple minutes. You want to see some charring on the vegetables. After about 5 minutes, turn the heat down to low and continue cooking, stirring a little, until they are cooked but still a little crunchy. Now you can turn off the heat until you are ready to eat.
To serve, heat the skillet back up and cook until the vegetables are hot. Toss about 1/2 cup of the pumpkin seed mole into the pan. Stir to coat and serve.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines