Mexican Dip with Pumpkin Seeds and Tomatoes
4 servings
20 minutes
Mexican dip made from pumpkin seeds and tomatoes is a vibrant, aromatic dish with deep roots in Mexican cuisine. Pumpkin seeds, known as 'pepitas', have long been used in traditional sauces and pastes, adding a rich nutty flavor. In this recipe, they are toasted to a crispy texture and then blended with juicy tomatoes, spicy chili, and fragrant garlic. The dip is thick with a slight heat and pleasant creamy texture. Its zesty flavor pairs perfectly with fresh onion and cilantro, creating an ideal harmony of ingredients. This sauce goes well with tortillas, meat dishes or fresh vegetables.
1
Roast pumpkin seeds in a dry heavy skillet over low heat, shaking the skillet occasionally until they turn light brown. Watch to ensure the seeds do not burn. Pour the finished seeds into a bowl and let them cool.
- Peeled pumpkin seeds: 1 glass
2
Place tomatoes, chili, and garlic in the same skillet. Fry over medium heat, turning occasionally until charred. Remove from heat, cover with a lid, and let cool.
- Tomatoes: 2 pieces
- Green chili pepper: 1 piece
- Garlic: 2 cloves
3
Put the roasted seeds in a mortar or blender and grind them to a coarse flour consistency.
- Peeled pumpkin seeds: 1 glass
4
Peel the tomatoes, chop them finely and place in a blender, add garlic and blend to a puree. Transfer to a dish and mix with seed flour.
- Tomatoes: 2 pieces
- Garlic: 2 cloves
5
Clean the chili and cut it in half. Remove the seeds and veins, chop well, and add it along with finely chopped onion and cilantro to the mixture. Season with salt, mix well, and serve.
- Green chili pepper: 1 piece
- Onion: 1 head
- Chopped cilantro (coriander): 3 tablespoons
- Salt: to taste