Pumpkin Seed Pepita Salsa
A rich, nutty Mexican green salsa made by toasting raw pepitas and blending them with tomatillos, serrano chili, and cilantro for a creamy, tangy dipping sauce.
Ingredients
- 1 cup raw pumpkin seeds (pepitas)
- 8 oz tomatillos, husked, halved
- 1 serrano chili (or jalapeno for milder heat), stemmed
- 2 cloves garlic cloves, peeled
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup water
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1 tsp neutral oil
Instructions
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1
Heat a dry skillet over medium heat. Add 1 cup raw pumpkin seeds (pepitas) and toast, stirring frequently, until they pop and turn golden, about 4-5 minutes. Remove from heat and let cool.
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2
In the same skillet with a touch of 1 tsp neutral oil, char 8 oz husked, halved tomatillos and 1 stemmed serrano chili (or jalapeno for milder heat) over medium-high heat until blistered and softened, about 4 minutes. Remove and let cool slightly.
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3
Transfer the toasted raw pumpkin seeds (pepitas) to a blender. Blend briefly until coarsely ground.
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4
Add the charred tomatillos, serrano chili (or jalapeno for milder heat), 2 cloves peeled garlic cloves, 1/2 cup roughly chopped fresh cilantro, 1/2 cup water, 2 tbsp fresh lime juice, and 1/2 tsp kosher salt to the blender.
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5
Blend until a smooth, slightly textured salsa forms. Add more water a tablespoon at a time to reach your desired consistency.
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6
Taste and adjust seasoning with more kosher salt or fresh lime juice. Serve at room temperature or chilled.