Mexican Trail Mix

Name: Mexican Trail Mix
Ingredients: 1 cup pumpkin seeds (also known as pepitas); 2 garlic cloves, finely minced; 1/4 teaspoon salt; 2 teaspoons dried chilies (I use chipotles. If you wish, use a milder chile to tone down the heat.); 1 teaspoon sugar; lime wedge (to garnish)

6 ingredients

5 steps

Ingredients

1 cup pumpkin seeds (also known as pepitas)
2 garlic cloves, finely minced
1/4 teaspoon salt
2 teaspoons dried chilies (I use chipotles. If you wish, use a milder chile to tone down the heat.)
1 teaspoon sugar
lime wedge (to garnish)

Directions

1

In a heavy cas tiron skillet dry-fry the pumpkin seeds for a few minutes, stirring constantly as they swell. DO NOT burn. They will taste bitter if burnt.
2

Next add the minced garlic and cook for 1-2 minutes, stirring constantly. Add the salt and the crushed toasted chiles. Stir to mix well.
3

Turn the heat off, but keep the pan on the stove. Sprinkle the sugar on the seeds and shake the pan vigorously to coat the seeds.
4

Transfer the pumpkin seeds to a serving bowl and serve with a wedges of lime for squeezing over the pumpkin seeds.
5

Best eaten within a day.