Pumpkin Seed Salsa

Cooking Time

10 minutes


1 1/2 c Pepitas (pumpkin seeds)

3 medium sized tomatoes

i Habanero chile, stem removed

2 garlic cloves

sea salt


Preheat oven to 350.

Toast the peptic seeds for 10 minutes.

Transfer to a food processor or vitamix and process oil smooth and let cool.

Dry roast the tomatoes in a skillet until blistered on all sides and soft; let cool.

Add chile and garlic to skillet and toast until they are speckled with black spots; let cool.

Slowly combine all the ingredients in the food processor and blend until desired consistency.

Season with sea salt.


San Antonio Magazine