Chipotle-Pepita Salsa

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Ready In:
20mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Heat oven to 400º F degrees.
  • Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
  • Remove from oven and let cool.
  • In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
  • Stir in the lime juice.
  • Refrigerate salsa for at least 1 hour to allow flavors to combine.
  • Bring salsa to room temperature for 30 minutes before service.
  • Great with fish.

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Reviews

  1. Just the right amount of spicy and smoky. A great all-purpose salsa with an appealing crunchiness.
     
  2. I really enjoyed this unusual salsa. The chipolte gives it a smokey richness. The pepitas give a crunch and a surprising nutty taste. It has a rich, spicy bite, not that burning hot taste you get from some salsas. I toasted my cup of pumpkin seeds and after I put them in I noticed the recipe actually only uses 1/2 a cup. Oh well. It is so good I won't take off a star. Not like any other salsa I have tried.
     
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