Pumpkin Seed Salsa

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  • I cup pumpkin seeds
  • 1 cup cherry tomatoes
  • 1\2 cup red onion
  • 1\2 cup cilantro (chopped)
  • 1 jalapeno pepper (or serrano) – seeded and stemmed
  • 1\2 cup safflower oil (or olive)
  • 1\2 cup chicken or vegetable stock
  • 1 tablespoon cumin
  • cracked sea salt\pepper
  • 1 lime, juiced

In dry skillet roast pumpkin seeds until golden brown.  stirring constantly.  Lightly coat with cracked pepper and salt.  Remove from pan to cool.

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In same pan, add your onions, tomatoes, peppers, broth and cumin.

Cook over medium, stirring, until tomatoes pop open and start to liquify.  Remove from heat.

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Once it’s all cooled, put your pumpkin seeds, tomato mixture, cilantro, oil, and lime juice into a food processor.  Blend until mostly smooth.  Chill and serve with tortillas or as a topping for chicken or pork tacos.

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