Mexican Trail Mix

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup pumpkin seeds (also known as pepitas)
  • 2
    garlic cloves, finely minced
  • 14
    teaspoon salt
  • 2
    teaspoons dried chilies (I use chipotles. If you wish, use a milder chile to tone down the heat.)
  • 1
    teaspoon sugar
  • lime wedge (to garnish)
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DIRECTIONS

  • In a heavy cas tiron skillet dry-fry the pumpkin seeds for a few minutes, stirring constantly as they swell. DO NOT burn. They will taste bitter if burnt.
  • Next add the minced garlic and cook for 1-2 minutes, stirring constantly. Add the salt and the crushed toasted chiles. Stir to mix well.
  • Turn the heat off, but keep the pan on the stove. Sprinkle the sugar on the seeds and shake the pan vigorously to coat the seeds.
  • Transfer the pumpkin seeds to a serving bowl and serve with a wedges of lime for squeezing over the pumpkin seeds.
  • Best eaten within a day.
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