Pumpkin Seed Salsa

Pumpkin seed salsa, also known as 'Sikil P'ak' in the Mayan language, is a tasty and nutritious speciality from the Yucatán Peninsula region of Mexico and is made from roasted pumpkin seeds, tomatoes, onion and Habanero chillies. Although it may not be the most attractive-looking salsa in the world, what it lacks in appearance it more than makes up for in flavour. It can either be eaten as is with plain tortilla chips or served as an accompaniment with your favourite Mexican food. It also works very well with cheese.

Pumpkin Seed Salsa

Ingredients:

• 150g hulled pumpkin seeds
• 2 medium-sized tomatoes (approximately 250g)
• 50g onion, roughly chopped
• 1–2 Habanero chillies
• 100ml cold water
• 2 teaspoons chopped chives (optional)
• Salt to taste

Method:

1. Heat a griddle over medium-high heat and then add the pumpkin seeds. Lightly roast them for about 5 minutes until they begin to crackle and pop and some have developed light golden patches. Remove and then set aside to cool.


2. Next, place the tomatoes, onion and Habanero chillies onto the griddle and pan roast each of them, turning often, until they develop light brown patches and a small amount of uneven charring. Remove each of the ingredients according to how well roasted they are and then set aside. All should be softened and coloured but not mushy and burnt.


3. Place the pumpkin seeds into a food processor and process into a coarse powder. Next, add the tomatoes, onion, Habanero chillies, water, chives (if using) and salt and process again until smooth or until your desired consistency is reached.


4. Leave to stand for approximately 30 minutes for all of the flavours to develop and then transfer to a serving bowl.

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Notes:

• The chillies will take about 5 minutes to pan roast, the onion about 5–8 minutes and the tomatoes between 10 and 20 minutes, depending on how ripe they are.


• Habanero chillies are traditionally used when making this salsa, but I find that it also works very well with Capsicum annuum varieties.