Pumpkin Seed Salsa

Name: Pumpkin Seed Salsa
Ingredients: 1 tablespoon finely chopped fresh serrano chile, including seeds; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas); 1/2 cup vegetable oil; 2 cups chopped cilantro; 1 1/2 cups water

7 ingredients

1 steps

Ingredients

1 tablespoon finely chopped fresh serrano chile, including seeds
2 garlic cloves, minced
1 teaspoon ground cumin
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1/2 cup vegetable oil
2 cups chopped cilantro
1 1/2 cups water

Directions

1

Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Puree remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.