• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 16
    OK

    Pumpkin Seed Salsa (Salsa de Pepita de Calabaza)

    Pepitas de calabaza or pumpkin seeds are used widely throughout Mexico and Latina America. In this recipe, roasted pepitas are combined with serrano pepper, garlic, lime juice, and cilantro and ground into a smooth, nutty salsa. This recipe is originally from Oaxaca, and adapted with the permission of Neftali Duran.


    Ingredients
    1 1/2
    cups
    raw pepitas
    4
    cloves
    garlic
    2
    seeded jalapenos
    1
    seeded serrano pepper
    4
    tablespoons
    Lime Juice
    1/4
    cup
    cilantro
    1/2
    teaspoon
    salt
    Directions
    Roast pepitas on a comal or in a frying pan until they are deeply golden. Remove to a bowl and add garlic and chiles, stir to combine.
    Add all ingredients (including pepita mixture) to a blender. Process about 10 seconds, until there are large chunks remaining and then start adding water, 1 tablespoon at a time, until you reach the consistency of mayonnaise.
    Remove and serve immediately.

    The base number of servings for this recipe is 16
    OK

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