Ingredients for Chipotle Pepita Salsa
- 1 cup pumpkin seeds
- Roma Tomatoes
- Yellow Onion
- 2 cloves garlic
- Fresh Cilantro
- 1 teaspoon ground cumin
- Ground Coriander
- 1/2 teaspoon chili powder
- Chipotle Chiles
- 1 tablespoon adobo sauce
- Extra Virgin Olive Oil
- 1 teaspoon salt
- Black Pepper
- 1/2 teaspoon sugar
- juice of 1 lime
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How to Make Chipotle Pepita Salsa
- Preheat oven to 400°F (200°C).
- Spread 1 cup of pumpkin seeds on a baking sheet and toast for 5-7 minutes, or until lightly browned and fragrant, shaking the pan halfway through.
- Remove from oven and let cool completely.
- While pumpkin seeds cool, finely chop 1 large tomato (about 1 1/2 cups chopped), 1/2 medium red onion (about 1/2 cup chopped), 2 cloves garlic, and 1/2 cup packed fresh cilantro.
- In a blender, combine the chopped tomato, onion, garlic, cilantro, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon chili powder, 1-2 chipotle peppers in adobo sauce (adjust to your spice preference), 1 tablespoon adobo sauce, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon sugar, and 1/2 cup of the toasted pumpkin seeds.
- Blend until smooth, adding a little water if needed to reach desired consistency.
- Stir in the juice of 1 lime.
- Refrigerate for at least 1 hour to allow flavors to meld. For best flavor, let the salsa sit for 2-4 hours or even overnight.
- Bring to room temperature for 30 minutes before serving. Enjoy with grilled fish, tacos, or tortilla chips!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
23g
Fat
17g
Carbs
5g
