MEXICAN SALSA RECIPES
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Salsa Recipes
Pumpkin Seed Salsa
From 'Tu Casa Mi Casa' by Enrique Olvera
In the original Mayan, this recipe is called Ha' Sikil Pa'k, after the original ingredients used to make it; ha'=water, sikil=pepitas (hulled pumpkin seeds), and pa'k=tomato.Ingredients
- 65g pepitas (hulled pumpkin seeds)
- 3 plum tomatoes
- 1 tomatillo, husked and rinsed
- ¼ small white onion
- 6 garlic cloves
- 1 fresh arbol chilli
- 4 guajillo chillies, seeded
- Salt, to taste
Recipe
- Preheat the oven to 180°C.
- Place the pumpkin seeds on a baking sheet and toast in the oven for about 3 minutes, until slightly golden.
- On a separate baking sheet, place the tomatoes, tomatillos, onion, garlic, and the fresh chilli. Cover with foil and bake for 10-15 minutes, until soft.
- Meanwhile, in a frying pan, lightly toast the guajillos for about 30 seconds each side. Take care not to burn them else they will be bitter. Place them in a bowl and cover with room temperature water for about 5 minutes to hydrate them. Reserving the soaking water, drain the chillies.
- In a blender, combine the pumpkin seeds, tomatoes, tomatillo, onion, garlic, chillies, and salt and process until smooth. Add a bit of the soaking water to achieve the consistency of a thick puree.
- Serve at room temperature or refrigerate in an airtight container for up to 1 week.
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