Pumpkin Seed (Pepita) Salsa

Recipe by Outta Here
READY IN: 25mins
SERVES: 6
YIELD: 3 1/2 cups
UNITS: US

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
  • 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
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DIRECTIONS

  • Preheat broiler.
  • 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.
  • 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.
  • In a medium bowl, combine all ingredients and mix.
  • Can be refrigerated for up to 1 week.
  • Serve cold or room temperature.
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