Pumpkin Seed (Pepita) Salsa
Recipe: #11255
November 20, 2013
Categories: Sauce, Salsas, Corn, Southwest, Game/Sports Day, New Years, Gluten-Free, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Frozen Vegetables, Spicy, more
"A crunchy, chunky salsa. Uses unsalted green pumpkin seeds. Serve with tortilla chips."
Original is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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