Made with pumpkin seeds, tomatoes, and orange juice and originating in the Yucatan Peninsula, Sikil P’ak is unlike any other salsa that I’ve ever met. The orange juice isn’t traditional, but adds an extra brightness to the salsa. It contrasts nicely with the heat of the chili and the creaminess of the ground pumpkin seeds.
This salsa isn’t going to replace the pico de gallo that you smother on burritos and tacos, but you might want to make Sikil P’ak instead of it the next time that you eat tortilla chips. Pumpkin Seed salsa has certainly raised all of my expectations when someone mentions chips & dip.
If your geography makes jalapeno or habanero chiles easy to come by, use whichever one you prefer. Since I live in Germany, I’ll stick with whatever chiles I can find (which is only rarely jalapeno or habanero). 
Sikil P’ak – Pumpkin Seed Salsa with Tomatoes and Orange Juice
- Total Time: 30 minutes
- Yield: 2-3 1x
Description
This creamy pumpkin seed salsa will raise your expectations whenever someone mentions chips & dip.
Ingredients
- 1 cup (240 ml) pumpkin seeds
- 2 medium-sized tomatoes, nice and plump
- 1/2 to 1 chili, stemmed and cut in half
- 1/4 cup (60 ml) cilantro, loosely packed, plus more for garnish
- a good pinch of sea salt, plus more to taste
- juice of half a lime
- juice of half a large orange, plus more to taste
Instructions
- Preheat the oven to broil.
- Cut the tomatoes in half and put in a baking dish, cut side up. Remove the stem of the chili, cut in half and add it as well (remove seeds as you wish). Broil for about 15-20 minutes, or until they are slightly charred and soft. The chili will cook faster, so keep an eye on it and take it out earlier if necessary (between 10 and 15 minutes). Remove from the oven and set aside to cool.
- While the tomatoes broil, toast the pumpkin seeds in a dry skillet over medium-high heat until they are warmed through and fragrant. Let cool slightly and then put a couple aside to use as a garnish. Process the rest in a food processor until they are coarsely ground (or finer if you wish). Add the rest of the ingredients and blend until smooth. Taste and add more salt, lime juice or orange juice to taste.
- Transfer to a bowl, garnish with reserved pumpkin seeds and cilantro and serve at room temperature with tortilla chips. Leftovers can be stored in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
Frequently Asked Questions
Do the pumpkin seeds need to be hulled, and should I toast them?
Yes, use hulled pumpkin seeds (pepitas), not the shell-on kind. Toast them in a dry skillet over medium-high heat until they are warmed through and fragrant, then let them cool slightly before processing. Toasting drives off any raw grassy taste and deepens the nuttiness that is the backbone of this salsa. Set a small handful aside before grinding to use as a garnish.
How charred should the tomatoes and chili get under the broiler?
You want them soft all the way through and lightly blackened in spots on the cut side. The two medium tomatoes go cut-side up in a baking dish and broil for 15 to 20 minutes. The chili is done faster, usually between 10 and 15 minutes, so pull it first. A little char is the point: it gives the salsa a smoky depth that balances the brightness from the lime and orange juice. Set both aside to cool before blending.
Is the orange juice traditional, and how much should I use?
Orange juice is not strictly traditional in Yucatecan sikil pak, but it adds a brightness that works well alongside the lime. Start with the juice of half a large orange. After blending, taste and add more a splash at a time until it hits the balance you want between creamy, bright, and lightly hot. The lime is there too, so taste them together. Serve at room temperature with tortilla chips.
