DifficultyBeginner

What's a better way to enjoy the fall season than a pumpkin seed dip! Really simple and super tasty! Do yourself a favour first- Slice some Sonora Tortillas into large wedges, and pop them on a baking sheet. Let them toast in the oven for a few minutes... So yummy. Dip away!!
https://www.saveur.com/article/Recipes/Mexico-Pumpkin-Seed-Salsa/

TweetSave
Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
1

Heat an 8″ skillet over medium-high heat. Add pumpkin seeds, and cook, swirling pan often, until lightly toasted, about 3 minutes. Transfer to a food processor, and process until smooth, about 45 seconds; set aside.

2

Return skillet to heat and add tomatoes and chile; cook, turning as needed, until charred all over, about 5 minutes for the chile, 7 minutes for the tomatoes. Transfer to food processor with pumpkin seeds along with cilantro, chives, and salt, and pulse until smooth. Transfer to a bowl, and serve at room temperature.

Category,

Ingredients

Directions

1

Heat an 8″ skillet over medium-high heat. Add pumpkin seeds, and cook, swirling pan often, until lightly toasted, about 3 minutes. Transfer to a food processor, and process until smooth, about 45 seconds; set aside.

2

Return skillet to heat and add tomatoes and chile; cook, turning as needed, until charred all over, about 5 minutes for the chile, 7 minutes for the tomatoes. Transfer to food processor with pumpkin seeds along with cilantro, chives, and salt, and pulse until smooth. Transfer to a bowl, and serve at room temperature.

Pumpkin Seed Salsa