Pumpkin Seed (Pepita) Salsa

"A crunchy, chunky salsa. Uses unsalted green pumpkin seeds. Serve with tortilla chips."
 
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photo by threeovens photo by threeovens
photo by threeovens
Ready In:
25mins
Ingredients:
8
Yields:
3 1/2 cups
Serves:
6
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ingredients

  • 1 cup unsalted pumpkin seeds, green
  • 1 New Mexico green chilies (Anaheim)
  • 1 cup corn kernel, cooked (can use canned or frozen)
  • 1 12 cups chopped tomatoes
  • 1 red serrano chilie, seeded and diced
  • 2 tablespoons fresh lime juice
  • 12 teaspoon ground cumin (or more, to taste)
  • salt and pepper, to taste
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directions

  • Preheat broiler.
  • On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
  • Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
  • In a medium bowl, combine all ingredients and mix.
  • Can be refrigerated for up to 1 week.
  • Serve cold or room temperature.

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Reviews

  1. This salsa is out of this world. I love the nuttiness from the pepitas. I used some yellow pear shaped grape tomatoes from my garden. I thought they made the salsa look pretty. Made and enjoyed for Football Tag 2013.
     
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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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