You are here

Pumpkin Seed Salsa

Global.Potpourri's picture
Ingredients
  Tomatoes 3
  Green pumpkin seeds 1 1⁄2 Ounce (pepitas, 1 1/2 cups/45 g)
  Water 2 Tablespoon
  Green chillies 3 Medium, chopped
  Chopped fresh coriander 2 Tablespoon (cilanto)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pumpkin
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.0025
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 287 Calories from Fat 78

% Daily Value*

Total Fat 9 g14.3%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 44.1 mg1.8%

Total Carbohydrates 44 g14.7%

Dietary Fiber 6.2 g24.7%

Sugars 13 g

Protein 13 g25.9%

Vitamin A 116.6% Vitamin C 334.3%

Calcium 9.1% Iron 20.3%

*Based on a 2000 Calorie diet

0 Comments

Pumpkin Seed Salsa Recipe