Best 2 Pumpkin Seed Pepita Salsa Recipes

**Pumpkin Seed Pepita Salsa: A Culinary Symphony of Flavors**

Salsa, a vibrant condiment originating from Mexico, has captured the hearts and taste buds of people worldwide. Its versatility knows no bounds, adding zest to tacos, burritos, nachos, and even grilled meats. This article introduces you to the delectable Pumpkin Seed Pepita Salsa, a unique blend of flavors and textures that will elevate your culinary creations to new heights.

Our collection of recipes explores various takes on this extraordinary salsa. You'll find the classic Pumpkin Seed Pepita Salsa, featuring roasted pumpkin seeds, tangy tomatillos, and aromatic cilantro. For those seeking a touch of heat, the Spicy Pumpkin Seed Pepita Salsa incorporates fiery habanero peppers. If you prefer a smoky twist, the Roasted Poblano Pumpkin Seed Pepita Salsa combines roasted poblano peppers for an unforgettable smoky flavor.

For a unique and refreshing twist, the Tomatillo Pumpkin Seed Pepita Salsa showcases the bright acidity of tomatillos, while the Cilantro Pumpkin Seed Pepita Salsa bursts with the vibrant flavor of cilantro. For those who love the classic combination of avocado and salsa, the Creamy Avocado Pumpkin Seed Pepita Salsa offers a rich and creamy texture. And for those with dietary restrictions, the Vegan Pumpkin Seed Pepita Salsa is a delightful option, showcasing the salsa's natural flavors without any animal products.

With its vibrant colors, tantalizing aromas, and symphony of flavors, the Pumpkin Seed Pepita Salsa is a culinary masterpiece that will transform your meals into unforgettable experiences. Explore our collection of recipes, each offering a distinct take on this extraordinary salsa, and unlock a world of culinary possibilities.

Let's cook with our recipes!

ROASTED CHICKEN WITH PUMPKIN SEED SALSA

Roasted Chicken with Pumpkin Seed Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil
2 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1 Fresno chile or jalapeno, seeded if desired and finely diced
1/4 small red onion, finely diced
One 5-pound chicken, cut into pieces (halve breasts crosswise if large)
1 cup pepitas (peeled pumpkin seeds)
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
Serving suggestions: Mexican rice and black beans

Steps:

1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

Nutrition Facts : Calories 431 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 240 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 46 grams, Sugar 1 grams

PUMPKIN SEED (PEPITA) SALSA

Pumpkin Seed (Pepita) Salsa image

Make and share this Pumpkin Seed (Pepita) Salsa recipe from Food.com.

Provided by Outta Here

Categories < 30 Mins

Time 25m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup unsalted pumpkin seeds, green
1 New Mexico green chilies (Anaheim)
1 cup corn kernel, cooked (can use canned or frozen)
1 1/2 cups chopped tomatoes
1 red serrano chilie, seeded and diced
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin (or more, to taste)
salt and pepper, to taste

Steps:

Preheat broiler.
On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
In a medium bowl, combine all ingredients and mix.
Can be refrigerated for up to 1 week.
Serve cold or room temperature.

Tips:

Choose the right pumpkin seeds: For the best flavor and texture, use raw, unsalted pumpkin seeds. You can find them in the bulk section of most grocery stores.
Toast the pumpkin seeds: Toasting the pumpkin seeds enhances their flavor and gives them a slightly crunchy texture. You can toast them in a skillet over medium heat or in a preheated oven at 350°F for 10-12 minutes, stirring occasionally.
Use a variety of herbs and spices: The combination of cilantro, cumin, garlic, and lime juice in this recipe is classic, but you can also experiment with other herbs and spices to create your own unique salsa. Some good options include oregano, basil, chili powder, and paprika.
Adjust the heat level to your liking: If you like your salsa spicy, add more jalapeño peppers or cayenne pepper. If you prefer a milder salsa, reduce the amount of heat or omit the peppers altogether.
Make it ahead of time: This salsa is even better if you make it a few hours or even a day ahead of time. The flavors will have a chance to meld and develop, resulting in a more delicious salsa.

Conclusion:

Pumpkin seed salsa is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for topping tacos, burritos, and enchiladas, or as a dip for chips or vegetables. It's also a great way to use up leftover pumpkin seeds after Halloween. So next time you're looking for a new salsa recipe, give this one a try. You won't be disappointed!