Sikil P’ak – Yucatán Pumpkin Seed Salsa

Ingredients

• 130 g raw pumpkin seeds (pepitas)
• 2 tomatoes (medium (about 230 g))
• 15 g habanero chile
• 1 garlic clove (peeled)
• 30 g lime juice (juice of 1 lime (about 30 g))
• 50 g cilantro (roughly chopped)
• 50 g mint (roughly chopped)
• 0.5 tsp kosher salt (plus more to taste)
• cold water (as needed for blending)

Steps

1. 1

   Toast the pumpkin seeds in a dry pan over medium heat, stirring frequently, until they puff and start to brown. Remove them from the pan and let them cool.

2. 2

   Roast the tomatoes and habanero on a comal or under a broiler until blistered and charred all over, about 8–10 minutes.

3. 3

   Grind the garlic and salt in a molcajete or food processor until smooth.

4. 4

   Add the toasted pepitas and grind them to a paste.

5. 5

   Add the roasted tomatoes and chile, then continue grinding until mostly smooth. If using a food processor, pulse the ingredients.

6. 6

   Stir in the lime juice, chopped cilantro, and chopped mint.

7. 7

   Add just enough cold water to loosen the texture if needed.

8. 8

   Taste and adjust the salt.

Notes

The structured recipe yield is 2 cups; servings are estimated as two portions. The body excerpt describes a different version, so the structured recipe data was followed. Serve with duras, chips, crudité, or tacos.

Nutrition per serving

• appetizer
• dip
• vegetarian
• vegan
• dairy-free
• gluten-free
• Mexican
• toasted