Sikil Pak is a Mayan seed and nut dip enjoyed throughout Mexico and Central America. This version relies on peanuts to maximize both flavor and protein. Serve with whole grain corn tortilla chips or baked whole grain corn tortilla wedges. Leftover sikil pak can be remixed in endless ways. Spread some on a warm corn tortilla, then fill with calabeza con pipián rojo and black beans for a delicious, plant-based taco.
1 cup dry roasted, unsalted peanuts
1 large jalapeño, stemmed, seeded, finely chopped
3 garlic cloves, minced
¼ teaspoon salt
¼ cup chopped cilantro
2 tablespoons chopped chives
Zest of 1 lime
2 tablespoons lime juice (from about ½ of a lime)
½ cup canned no salt added fire roasted tomatoes with juice
1. In a large sauté pan, toast the peanuts over medium heat, for about 3 minutes until lightly golden. Stir frequently; the seeds are quick to burn.
2. Transfer to a food processor. In the same sauté pan, add the jalapeño, garlic, and a generous pinch of salt. Cook for about 5 minutes, until softened. Transfer to the food processor and let cool.
3. Add the cilantro, chives, lime zest, lime juice, and tomatoes to the food processor. Puree until smooth. Taste and adjust seasoning if necessary.
4. Transfer to a bowl and serve with whole grain tortilla chips and cut vegetables.
An Oldways recipe, created in partnership with The Peanut Institute.
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