Sikil P'ak (Pumpkin Seed Salsa)
This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.
Enlarge Image Credit: Todd ColemanMAKES ABOUT 1 ½ CUPS
INGREDIENTS1 ¼ cups raw, unhulled pumpkin seeds (available at mexgrocer.com)
2 plum tomatoes, cored
1 habanero chile, stemmed
3 tbsp. finely chopped cilantro
3 tbsp. finely chopped chives
Kosher salt, to taste
INSTRUCTIONS1. Heat an 8″ skillet over medium-high heat. Add pumpkin seeds, and cook, swirling pan often, until lightly toasted, about 3 minutes. Transfer to a food processor, and process until smooth, about 45 seconds; set aside.
2. Return skillet to heat and add tomatoes and chile; cook, turning as needed, until charred all over, about 5 minutes for the chile, 7 minutes for the tomatoes. Transfer to food processor with pumpkin seeds along with cilantro, chives, and salt, and pulse until smooth. Transfer to a bowl, and serve at room temperature.