Pumpkin Seed Pepita Salsa

Name: Pumpkin Seed Pepita Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 cup raw pumpkin seeds (pepitas); 8 oz tomatillos, husked, halved; 1 serrano chili (or jalapeno for milder heat), stemmed; 2 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

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.

25 minMediumServes 870 cal/serving

MexicanSauceStovetop and BlenderVeganVegetarianLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cup raw pumpkin seeds (pepitas)
8 oz tomatillos, husked, halved
1 serrano chili (or jalapeno for milder heat), stemmed
2 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

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.
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.
3

Transfer the toasted raw pumpkin seeds (pepitas) to a blender. Blend briefly until coarsely ground.
4

Add the charred tomatillos, serrano chili (or jalapeno for milder heat), 2 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.
5

Blend until a smooth, slightly textured salsa forms. Add more water a tablespoon at a time to reach your desired consistency.
6

Taste and adjust seasoning with more kosher salt or fresh lime juice. Serve at room temperature or chilled.

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Questions

What is 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. This reference files it under Mexican sauce: made on the stovetop and in a blender, rated medium and about 25 minutes start to finish.

Is toasting the nuts or seeds for Pumpkin Seed Pepita Salsa necessary?

Step 1 reads: "Add 1 cup raw pumpkin seeds (pepitas) and toast, stirring frequently, until they pop and turn golden, about 4-5 minutes." It is quick and it shows. Step 1 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

Is there a substitute for tomatillos in Pumpkin Seed Pepita Salsa?

The entry for Pumpkin Seed Pepita Salsa calls for 8 oz tomatillos, husked, halved. In its place: Canned tomatillos are a direct swap. Failing that, green tomatoes with a squeeze of lime are the closest.

Is Pumpkin Seed Pepita Salsa spicy?

Moderately. The heat in Pumpkin Seed Pepita Salsa comes from 1 serrano chili (or jalapeno for milder heat), stemmed. For a milder plate, remove the seeds and ribs from the serrano, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Pumpkin Seed Pepita Salsa keto-friendly?

A serving of Pumpkin Seed Pepita Salsa carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

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