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
- 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.
- 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.
- 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.
- 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.