This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, 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.
- 1 1⁄4 cups raw, unhulled pumpkin seeds (available at nuts.com)
- 2 plum tomatoes, cored
- 1 habanero chile, stemmed
- 3 tbsp. finely chopped cilantro
- 3 tbsp. finely chopped chives
- Kosher salt, to taste
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