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Pumpkin Seed Sauce with Tomatoes |
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Serves: 2
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(Sikil-Pak)
Category: Vegetable Salsas and Table Sauces
Makes about 2 cups
This typical Mayan nutty-tasting dip from Yucatán is made with raw green pumpkin seeds that are toasted and ground very fine. In this recipe the habanero chile is cut in half, seeded, and added to the dip as is to lend its heat and flavor. If you leave the chile in the dip, warn your guests not to eat the chile! Also, be forewarned that the habanero chile is extremely hot, so wear protective gloves when handling it.
1 1/2 cups raw green shelled pumpkin seeds
3 medium tomatoes (about 1 pound), broil-roasted
__Roasting Tomatoes ..........Click the Edit tab and select this entry to learn more.
2 tablespoons chopped fresh cilantro
2 small green onions, green and white parts, finely chopped
1 teaspoon salt, or to taste
1 habanero chile, cut in half, seeded and deveined (wear protective gloves)
1. In a large skillet, toast the pumpkin seeds over medium heat until fragrant, light brown, and popping in the pan. Remove to a plate to cool. When the seeds are cool, grind them very fine in a spice grinder. (I use a coffee grinder reserved for spices.) Transfer to a medium bowl and reserve.
2. Peel the broiled tomatoes and purée in a blender until smooth. Add to the bowl with the ground pumpkin seeds along with the cilantro, onions, salt, and habanero halves. The sauce should be thick enough to hold its shape on a spoon or on a chip for dipping. Let the sauce stand about 20 minutes. Remove the habanero halves, if desired. Serve the dip at room temperature with chips.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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