Pumpkin Seed Salsa Recipe - The Washington Post
This pureed, Yucatan-inspired salsa is complex in flavor, due to the nature of its prepared ingredients. It is almost always used as a condiment, due to its intensity.
Serve with tostadas before or with a meal, or as a snack with vegetables.
The salsa can be refrigerated for up to 1 week.
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Ingredients
measuring cupServings: 4-8 (makes about 2 cups)
Directions
Step 1
Preheat the oven to 350 degrees.
Step 2
Spread the pumpkin seeds on a small, rimmed baking sheet. Arrange the tomatoes, tomatillo, onion, garlic and fresh chile on a separate rimmed baking sheet; cover tightly with aluminum foil. Bake the pumpkin seeds for about 3 minutes, or until lightly toasted; bake the tomato mixture for 10 to 15 minutes, until the ingredients have softened. Uncover to cool for a bit.
Step 3
Meanwhile, lightly toast the dried guajillo peppers in a dry skillet or over an open flame for about 30 seconds on each side, taking care not to burn them (or they will turn bitter). Place in a bowl and add enough water to cover; let sit for about 5 minutes and then drain, reserving the soaking liquid. Remove the seeds from the hydrated peppers.
Step 4
Combine the toasted pumpkin seeds, the rehydrated guajillos, the softened tomato mixture and salt in a blender; puree until smooth. Add a little of the reserved soaking liquid, as needed, to achieve a hummus-like consistency. Taste, and add more salt, as needed.
Step 5
Serve at room temperature.
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Nutritional Facts
Per serving
Calories
60
Fat
4 g
Saturated Fat
1 g
Carbohydrates
5 g
Sodium
420 mg
Protein
3 g
Fiber
1 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Tu Casa Mi Casa: Mexican Recipes for the Home Cook,” by Enrique Olvera with Luis Arrellano, Gonzalo Gout and Daniela Soto-Innes (Phaidon, 2019).
Tested by Bonnie S. Benwick.
Published April 15, 2019
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