Mexican Dip with Pumpkin Seeds and Tomatoes

Snacks | Mexican cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Mexican dip with pumpkin seeds and tomatoes

Ingredients

Shelled pumpkin seeds - 1 cup
Green Chili Pepper - 1 piece
Tomatoes - 2 pieces
Garlic - 2 cloves
Onion - 1 head
Chopped Cilantro - 3 tablespoons
Salt - to taste

Step by Step guide

Step 1

Toast the pumpkin seeds in a dry heavy skillet over low heat, shaking the skillet occasionally, until they turn light brown. Be careful not to burn the seeds. Transfer the toasted seeds to a bowl and let them cool.

Step 2

In the same skillet, place the tomatoes, chili, and garlic. Cook over medium heat, turning occasionally, until they are charred. Remove from heat, cover with a lid, and let cool.

Step 3

Place the toasted seeds in a mortar or blender and grind them to a coarse flour consistency.

Step 4

Peel the tomatoes, finely chop them, and place them in the blender. Add the garlic and blend until pureed. Transfer to a dish and mix with the seed flour.

Step 5

Remove the seeds and veins from the chili, cut it in half, chop finely, and add it along with the finely chopped onion and cilantro to the mixture. Season with salt, mix well, and serve.