Best 3 Pumpkin Seed Salsa Recipes
**Salsa, a staple condiment in Mexican cuisine, gets a delightful twist with the addition of pumpkin seeds in this unique recipe. These nutritious seeds add a nutty flavor and a satisfying crunch, creating a salsa that is both flavorful and texturally exciting. The recipe is a delightful blend of roasted pumpkin seeds, fresh tomatoes, onions, cilantro, and a touch of lime juice, resulting in a salsa that is both tangy and refreshing. Whether you are hosting a party or simply looking for a flavorful addition to your next taco night, this pumpkin seed salsa is sure to impress. With its vibrant colors and irresistible taste, it will add a burst of flavor to any dish. So, get ready to tantalize your taste buds with this one-of-a-kind salsa, and experience the culinary magic that pumpkin seeds can bring.**
Let's cook with our recipes!
PUMPKIN SEED SALSA
Steps:
- 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. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
PUMPKIN SEED (PEPITA) SALSA
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
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.
CEDAR-PLANKED SHRIMP WITH CHIPOTLE-PUMPKIN SEED SALSA
Provided by Rick Rodgers
Categories Food Processor Shrimp Bell Pepper Hot Pepper Grill Healthy Seed Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (high heat). Place bell peppers on grill rack. Cover and grill until peppers are blistered and blackened on all sides, turning frequently, about 15 minutes. (Or char peppers over gas flame or in broiler until blackened on all sides.) Enclose peppers in paper bag and let stand 10 minutes. Peel, seed, and coarsely chop peppers.
- Sauté pepitas in small dry skillet over medium heat until lightly toasted, about 5 minutes. Remove from heat and cool in skillet.
- With processor running, drop garlic cloves through feed tube and finely chop. Add bell peppers, pepitas, chipotle chile, vinegar, and oregano and process until finely chopped. With machine running, gradually add oil and process until mixture is almost smooth. Season salsa to taste with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.
- Prepare barbecue (medium-high heat).. Place cedar planks on hot grill rack and heat until cedar begins to smoke, 10 to 20 minutes depending on thickness of cedar. Turn cedar planks over. Arrange 12 shrimp on each plank. Cover and grill shrimp without turning until just opaque in center, about 5 minutes. Transfer planks with shrimp to heatproof platter. Serve hot or at room temperature with salsa for dipping.
- * Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
- More info: Look for cedar planks at cookware stores or order them online from fireandflavor.com or natures-cuisine.com. Look for planks that are about 3/4 inch thick (thinner ones can burn and warp on the grill). Be sure to buy natural planks, which are sometimes labeled "untreated." Avoid cedar shingles, as they may be treated with chemicals. When soaking planks, weigh them down so they're covered by the water.
Tips:
- Choose fresh, ripe pumpkins for the best flavor. Look for pumpkins that are deep orange in color and have a firm, heavy feel.
- To easily remove the seeds from the pumpkin, cut it in half and scoop out the seeds with a spoon.
- Rinse the pumpkin seeds thoroughly to remove any remaining pulp.
- Spread the pumpkin seeds in a single layer on a baking sheet and roast them in a preheated oven at 350°F for 15-20 minutes, or until they are golden brown and crispy.
- Allow the pumpkin seeds to cool completely before using them in the salsa.
- Use a variety of tomatoes in the salsa for a more complex flavor. Roma tomatoes, cherry tomatoes, and heirloom tomatoes are all good choices.
- If you like spicy salsa, add a jalapeño or serrano pepper to the recipe. Remove the seeds from the pepper before adding it to the salsa to reduce the heat.
- Fresh cilantro adds a bright, citrusy flavor to the salsa. If you don't have fresh cilantro, you can use dried cilantro, but it will not have as strong of a flavor.
- Season the salsa to taste with salt and pepper. You may also want to add a squeeze of lime juice or a dash of cumin for extra flavor.
- Serve the salsa immediately or store it in the refrigerator for later use.
Conclusion:
Pumpkin seed salsa is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a pop of flavor to tacos, burritos, nachos, and enchiladas. It can also be used as a dip for chips or vegetables. With its smoky, nutty flavor and crunchy texture, pumpkin seed salsa is sure to be a hit at your next party or gathering.
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