Sikil-Pak
Pumpkin Seed Sauce with TomatoesThis typical Mayan nutty-tasting dip from Yucatán is made with raw green pumpkin seeds that are toasted and ground very fine. In this recipe the habanero chile is cut in half, seeded, and added to the dip as is to lend its heat and flavor. If you leave the chile in the dip, warn your guests not to eat the chile! Also, be forewarned that the habanero chile is extremely hot, so wear protective gloves when handling it.
Ingrediënten
Makes about 2 cups
- 11 ⁄2 cups hulled raw green pumpkin seeds
- 3 medium tomatoes about 1 pound, broil-roasted
- 2 tablespoons chopped fresh cilantro
- 2 small green onions green and white parts finely chopped
- 1 teaspoon salt or to taste
- 1 habanero chile cut in half, seeded and deveined (wear protective gloves)
Instructies
- In a large skillet, toast the pumpkin seeds over medium heat until fragrant, light brown, and popping in the pan.
- Remove to a plate to cool.
- When the seeds are cool, grind them very fine in a spice grinder.
- (I use a coffee grinder reserved for spices.
- ) Transfer to a medium bowl and reserve.
- Peel the broiled tomatoes and purée in a blender until smooth.
- Add to the bowl with the ground pumpkin seeds along with the cilantro, onions, salt, and habanero halves.
- The sauce should be thick enough to hold its shape on a spoon or on a chip for dipping.
- Let the sauce stand about 20 minutes.
- Remove the habanero halves, if desired.
Notes / Tips / Wine Advice:
Serve the dip at room temperature with chips.
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