Chipotle-Pepita Salsa

Total Time
Prep 15 mins
Cook 5 mins

Ingredients Nutrition


  1. Heat oven to 400º F degrees.
  2. Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
  3. Remove from oven and let cool.
  4. 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.
  5. Stir in the lime juice.
  6. Refrigerate salsa for at least 1 hour to allow flavors to combine.
  7. Bring salsa to room temperature for 30 minutes before service.
  8. Great with fish.


Most Helpful

Just the right amount of spicy and smoky. A great all-purpose salsa with an appealing crunchiness.

Dabbler December 14, 2008

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.

Gardenforhealth August 12, 2008

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