Green Pumpkin Seed Salsa

Name: Green Pumpkin Seed Salsa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: About 2 cups
Ingredients: 1/4 cup extra-virgin olive oil; 1 cup pepitas (hulled pumpkin seeds); 1 serrano chile, halved and thinly sliced; Fine salt; 2 cloves garlic, finely minced; 1/2 pound tomatillos, husks and cores removed, rinsed well and quartered; 2 scallions, thinly sliced; 1/2 cup fresh cilantro leaves and soft stems, plus additional leaves for garnish; Juice of 1 lime (about 2 tablespoons); Tortilla chips, for serving

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Green Pumpkin Seed Salsa

0 Reviews

Two of October's best are combined in this fall-centric dip. It possesses unexpected earthiness from the toasted pepitas (hulled pumpkin seeds) and floral acidity from the vibrant tomatillos. Pair with salty tortilla chips as you would a more summery salsa.

Level: Easy
Yield: About 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

399

Total Fat

33

Saturated Fat

5

Carbohydrates

19

Dietary Fiber

4

Sugar

3

Protein

12

Cholesterol

0

Sodium

317

Total: 35 min
Prep: 10 min
Inactive: 15 min
Cook: 10 min

Level: Easy
Yield: About 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

399

Total Fat

33

Saturated Fat

5

Carbohydrates

19

Dietary Fiber

4

Sugar

3

Protein

12

Cholesterol

0

Sodium

317

Total: 35 min
Prep: 10 min
Inactive: 15 min
Cook: 10 min

Ingredients

1/4 cup extra-virgin olive oil

1 cup pepitas (hulled pumpkin seeds)

1 serrano chile, halved and thinly sliced

Fine salt

2 cloves garlic, finely minced

1/2 pound tomatillos, husks and cores removed, rinsed well and quartered

2 scallions, thinly sliced

1/2 cup fresh cilantro leaves and soft stems, plus additional leaves for garnish

Juice of 1 lime (about 2 tablespoons)

Tortilla chips, for serving

Directions

Heat the oil in a medium skillet over medium heat. Add the pumpkin seeds, chile and 1/4 teaspoon salt, and cook, stirring occasionally, until some of the seeds start to puff and lightly brown, 6 to 8 minutes. Reserve a tablespoon of the toasted seeds to use as a garnish. Remove the skillet from the heat, stir in the garlic and let cool about 15 minutes.
Transfer the cooled pumpkin seed mixture to the bowl of a food processor. Add the tomatillos, scallions, cilantro and lime juice, and process until the mixture is the texture of a very coarse puree. Taste and season with additional salt if needed. Transfer to a serving dish, and garnish with cilantro leaves and the reserved toasted pumpkin seeds. Serve with tortilla chips.