Pumpkin Seed Salsa
|Green pumpkin seeds||1 1⁄2 Ounce (pepitas, 1 1/2 cups/45 g)|
|Green chillies||3 Medium, chopped|
|Chopped fresh coriander||2 Tablespoon (cilanto)|
1. Cook tomatoes in a hot dry frying pan or comal until skins are blistered and charred. Cool slightly and peel.
2. Place pumpkin seeds (pepitas) in a baking dish and bake for 4-6 minutes or until seeds are toasted and golden. Place pumpkin seeds (pepitas) and water in a food processor or blender and process to make a rough paste. Add tomatoes, chillies and coriander (cilanto) and process to combine.