Pumpkin Seed (Pepita) Salsa

Total Time
25mins
Prep 15 mins
Cook 10 mins

A crunchy, chunky salsa. Uses unsalted green pumpkin seeds. Serve with tortilla chips.

Ingredients Nutrition

  • 1 cup unsalted pumpkin seeds, green
  • 1 New Mexico green chilies (Anaheim)
  • 1 cup corn kernel, cooked (can use canned or frozen)
  • 1 12 cups chopped tomatoes
  • 1 red serrano chilie, seeded and diced
  • 2 tablespoons fresh lime juice
  • 12 teaspoon ground cumin (or more, to taste)
  • salt and pepper, to taste

Directions

  1. Preheat broiler.
  2. On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
  3. Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
  4. In a medium bowl, combine all ingredients and mix.
  5. Can be refrigerated for up to 1 week.
  6. Serve cold or room temperature.
Most Helpful

This salsa is out of this world. I love the nuttiness from the pepitas. I used some yellow pear shaped grape tomatoes from my garden. I thought they made the salsa look pretty. Made and enjoyed for Football Tag 2013.

threeovens September 13, 2013