1 cup raw pepitas
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 ﬁre roasted tomatoes with juice
1. In a large sauté pan, toast the pepitas 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 add more salt if necessary.
4. Transfer to a bowl and serve with whole grain tortilla chips and cut vegetables.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.
Recipe updated September 2020. Small modiﬁcations to traditional sikil pak recipes have been made, to make this recipe accessible to home cooks.
Total Fat: 5g
Saturated Fat: 1g
Total Sugar: 0g (Added Sugar: 0g)
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