Prep 15 mins
Cook 5 mins
- 1 cup pumpkin seeds
- 6 large roma tomatoes, seeded and chopped
- 1⁄2 yellow onion, chopped
- 3 cloves garlic, chopped
- 1⁄2 cup chopped fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon chili powder
- 2 canned chipotle chiles, chopped (smoked jalapeno peppers)
- 1 tablespoon adobo sauce
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sugar
- 2 tablespoons freshly squeezed lime juice
- 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.
Just the right amount of spicy and smoky. A great all-purpose salsa with an appealing crunchiness.
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.