Pumpkin Seed (Pepita) Salsa

5
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


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

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (286.9 g)
  • Calories 162.2
  • Total Fat - 3.8 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 568.2 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 6.9 g
  • Sugars - 4.7 g
  • Protein - 6.1 g
  • Calcium - 43.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 59.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat broiler.

Step 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.

Step 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.

Step 4

In a medium bowl, combine all ingredients and mix.

Step 5

Can be refrigerated for up to 1 week.

Step 6

Serve cold or room temperature.

Tips & Variations


No special items needed.

Related

threeovens

I loved the flavor and the crunch from the pepitas. I thought at first that it didn't "go" with tortilla chips, but the more I ate, the more I liked.

review by:
(31 Aug 2015)