![Peptia-Serrano Crema](https://cdn.statically.io/img/www.foodandwine.com/thmb/VKVnlPb8gsyydP1z9Ht16BcPIsA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/peptia-serrano-crema-ft-RECIPE0818-f3a313b8d7d049208595814db078a9ce.jpg)
Ingredients
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1 1/4 cups hulled raw pumpkin seeds (pepitas)
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4 scallions, cleaned and trimmed
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2 medium serrano chiles
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1 large unpeeled garlic clove
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1 cup Mexican crema
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1/4 cup water
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1/4 cup packed fresh cilantro leaves and tender stems
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8 fresh epazote leaves (about 2 tablespoons)
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1/2 teaspoon fine sea salt
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1/4 teaspoon black pepper
Directions
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Toast pumpkin seeds in a dry skillet over medium, stirring constantly, until they begin to puff and turn golden, 4 to 5 minutes. Immediately remove from heat, and transfer to a plate. Cool completely, about 30 minutes.
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Return skillet to heat over medium-high. Add scallions, chiles, and garlic, and cook, turning occasionally, until charred on all sides, 4 to 5 minutes. Remove from skillet, and cool completely, about 20 minutes.
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Coarsely chop scallions. Remove and discard stems from chiles; remove and discard seeds and veins, if desired. Peel garlic, and discard skin. Place pumpkin seeds, scallions, chiles, garlic, Mexican crema, and 1/4 cup water in a blender. Process until smooth, about 20 seconds. Add cilantro, epazote, salt, and pepper. Process until smooth and crema is the consistency of hummus, about 15 seconds.