Average: 4.3 (3 votes)
Active time
10 minutes
12 servings (1 1/2 cups)
Serving Size
2 tablespoons

1 cup raw pepitas (pumpkin seeds)

2 tablespoons canola oil

1 large shallot, finely chopped

1 large jalepeño, stemmed, seeded, finely chopped

3 garlic cloves, minced

¼ teaspoon salt

¼ cup chopped parsley

¼ cup chopped cilantro

zest of 1 lime

2 tablespoons lime juice (from about ½ of a lime)

1 tablespoon extra virgin olive oil

½ cup canned fire roasted tomatoes with juice

  1. In a large sauté pan, toast the pumpkin seeds over medium heat, for about 3 minutes until lightly golden. Stir frequently; the pumpkin seeds are quick to burn. Transfer to a food processor. 
  2. In the same sauté pan, heat the canola oil over medium heat and add the shallots, jalepeño, 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 parsley, cilantro, lime zest, lime juice, olive oil, 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.


Calories: 211
Fat: 16g
Saturated Fat: 2.5g
Sodium: 168mg
Carbohydrates: 14g
Fiber: 3g
Protein: 4g

Yield: 12 servings (1 1/2 cups)

Serving Size: 2 tablespoons

How'd it Taste?

Kelley Fitzsimonds
The best quick dip ever.
I’m born and raised in the Yucatán peninsula. This is not how we make sikil pak. No parsley ever. Roasted tomatoes and onion yes. And chopped cilantro. Sour orange or lemon juice if the orange is no available.
That sounds delicious, Lucas. Thanks for giving our website visitors inspiration for some different variations of this recipe. The beauty of traditional foods is that there's rarely just one exact way to prepare a particular dish.
Christy Delucchi
Can you make a day in advance?
Absolutely! We recommend storing in a covered container in the fridge to maintain freshness. Like most recipes, we recommend trying to finish the dish within a few days.
they are not pumpkin seds - pepitas in the Yucatan for sikil pak and many other dishes are the pepitas fron calebazas,squash. Not pumpkins

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