1 1/2 cups fresh cilantro leaves, lightly packed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/3 cup water
1/4 cup salted roasted pepitas
1/4 cup olive oil
2 tablespoons lime juice
2 cloves garlic
1 tablespoon finely chopped serrano chile, stem, seeds and membranes removed
1/4 teaspoon salt
In blender, place all ingredients. Cover and blend on high speed 30 to 60 seconds, scraping down blender once, until smooth.