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Southwestern Pumpkin Seed Dip

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“This recipe was adapted from Rick Bayless. It's wonderfully different with the pumpkin seeds.”
READY IN:
30mins
SERVES:
6
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure the seeds into a small saucepan or skillet, set over medium heat and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Don’t let them darken past golden or the dip will taste bitter. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.
  2. Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler. Roast until splotchy-black and thoroughly soft, about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces.
  3. In a medium bowl, combine the pumpkinseeds, tomatoes, onion, cilantro, cumin and half of the serrano. Stir in enough lime juice to give the mixture a dip-like consistency. Taste and season with salt and more serrano if you wish.

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