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Pumpkin Seed Salsa

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  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)

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: 
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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