Roast garlic at 400 degrees 20 minutes and onion 35 minutes or until softened. Peel in bowl to save any juices.

Bring tomatillos, salt to taste and water to cover to boil over high heat. Reduce heat and simmer about 3 minutes. Drain and add to garlic and onion.

Heat oil in skillet over medium-high heat until hot but not smoking. Add pumpkin seeds and saute, shaking pan constantly, 4 to 5 minutes. Do not let seeds burn or they will turn sauce bitter. Reserve 1/4 cup for garnish.

Place remaining pumpkin seeds in blender container with garlic, onion, tomatillos, poblano, cinnamon, anise seeds, tarragon, jalapenos and chicken stock. Process until smooth, 2 to 3 minutes. (Food processor does not work well in this recipe.) Pour sauce into large saucepan and simmer gently over low heat, stirring often, about 10 minutes.

*We serve it with braised chicken or roasted duck, but it would be delicious with a grilled filet of snapper or sea bass. Gary likes to roast the onion and garlic in the oven instead of on a griddle, though I prefer the latter method Makes 6 cups.
Each tablespoon:
15 calories; 57 mg sodium; trace cholesterol; 1 gram fat; 1 gram carbohydrates; 1 gram protein; 0.13 gram fiber.

From:   Gary Jacobson, the chef at Zarela, NY
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