This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.
Ingredients
- 1 1⁄4 cups raw, unhulled pumpkin seeds (available at nuts.com)
- 2 plum tomatoes, cored
- 1 habanero chile, stemmed
- 3 tbsp. finely chopped cilantro
- 3 tbsp. finely chopped chives
- Kosher salt, to taste
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Instructions
Step 1
Heat an 8″ skillet over medium-high heat. Add pumpkin seeds, and cook, swirling pan often, until lightly toasted, about 3 minutes. Transfer to a food processor, and process until smooth, about 45 seconds; set aside.
Step 2
Return skillet to heat and add tomatoes and chile; cook, turning as needed, until charred all over, about 5 minutes for the chile, 7 minutes for the tomatoes. Transfer to food processor with pumpkin seeds along with cilantro, chives, and salt, and pulse until smooth. Transfer to a bowl, and serve at room temperature.
- Heat an 8″ skillet over medium-high heat. Add pumpkin seeds, and cook, swirling pan often, until lightly toasted, about 3 minutes. Transfer to a food processor, and process until smooth, about 45 seconds; set aside.
- Return skillet to heat and add tomatoes and chile; cook, turning as needed, until charred all over, about 5 minutes for the chile, 7 minutes for the tomatoes. Transfer to food processor with pumpkin seeds along with cilantro, chives, and salt, and pulse until smooth. Transfer to a bowl, and serve at room temperature.
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