Average: 5 (1 vote)
Prep 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.

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How'd it Taste?

Kelley Fitzsimonds
The best quick dip ever.

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