Description
This creamy pumpkin seed salsa will raise your expectations whenever someone mentions chips & dip.
Ingredients
Scale
- 1 cup pumpkin seeds
- 2 medium-sized tomatoes, nice and plump
- ½ to 1 chili, stemmed and cut in half
- ¼ cup 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.
- Category: Appetizer
- Cuisine: Mexican