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Pumpkin Seed (Pepita) Salsa

Pumpkin Seed (Pepita) Salsa Recipe

A crunchy, chunky salsa. Uses unsalted green pumpkin seeds. Serve with tortilla chips.
5 from 2 votes
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Prep Time 15 mins
Cook Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 3 cups
Calories 108.9 kcal

Ingredients
  

  • 1 cup unsalted pumpkin seeds, green
  • 1 New Mexico green chilies (Anaheim)
  • 1 cup corn kernel, cooked (can use canned or frozen)
  • 1 1/2 cups chopped tomatoes
  • 1 red serrano chilie, seeded and diced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin (or more, to taste)
  • salt and pepper, to taste

Instructions
 

  • Preheat broiler.
  • 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.
  • 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.
  • In a medium bowl, combine all ingredients and mix.
  • Can be refrigerated for up to 1 week.
  • Serve cold or room temperature.

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Nutrition

Serving: 123gCalories: 108.9kcalCarbohydrates: 20.1gProtein: 4.2gFat: 2.6gSaturated Fat: 0.5gSodium: 6.7mgFiber: 4gSugar: 1.6g
Keyword < 30 Mins
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