Southwestern Pumpkin Seed Dip

Name: Southwestern Pumpkin Seed Dip
Prep time: 30 min
Total time: 30 min
Yield: 1 1/2 cups, 6 serving(s)
Ingredients: 1 cup pumpkin seeds, hulled; 3 plum tomatoes; 1/2 medium red onion, finely chopped; 1/4 cup cilantro, finely chopped; 1 -2 serrano chili, stemmed, seeded and finely chopped; 1 lime, juiced; 1/4 teaspoon cumin; salt, to taste

Submitted by goaliechik

"This recipe was adapted from Rick Bayless. It's wonderfully different with the pumpkin seeds."

Download

Ready In:: 30mins
Ingredients:: 8
Yields:: 1 1/2 cups
Serves:: 6

ingredients

1 cup pumpkin seeds, hulled
3 plum tomatoes
¹⁄₂ medium red onion, finely chopped
¹⁄₄ cup cilantro, finely chopped
1 -2 serrano chili, stemmed, seeded and finely chopped
1 lime, juiced
¹⁄₄ teaspoon cumin
salt, to taste

directions

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.
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.
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.