• 6servings

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Nutrition Info . . .

VitaminsA, B3
MineralsZinc, Natrium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 cups

  3. 1 cup unhulled raw pumpkin seeds

  4. 1/4 cup hulled raw pumpkin seeds

  5. 1 chile habanero -- or any fresh

  6. hot green chile -- wiped clean

  7. 2 medium -- (6 oz-each) -- tomatoes, broiled

  8. 1 1/2 teaspoons salt -- or to taste

  9. -- coriander leaves

  10. 2 tablespoons -- (heaping) chopped

  11. -- chives

  12. 2/3 cup cold water -- approximately

  13. tortilla chips

Instructions Jump to Ingredients ↑

  1. Heat a thick frying pan or comal and toast the seeds, turning them constantly, until the hulls are well browned and crisp (some types of seeds will start to pop open). Add the hulled pumpkin seeds and toast for one minute more. Set them aside to cool off. Meanwhile, toast the chile, turning it from time to time until it is blistered and black-brown in spots.

  2. Using an electric coffee/spice grinder, grind the toasted seeds, together with the salt to a coarse powder. Transfer to a small serving bowl.

  3. Blend the tomatoes briefly with 1/3 cup of the water. Stir into the ground pumpkin seeds, together with the coriander, chives, and whole chile ( if you prefer a more picante dish, blend the chile with the tomatoes before mixing them with the seeds).

  4. Serve it at room temperature, as a dip. The mixture should have the consistency of mayonnaise. If it is too thick, you may have to add a little more water to dilute it.

  5. Notes: MENU: 1-Begin your meal with an ancient Mayan dish of Sikil-p'ak, a pumpkin seed dip to be served with crisp-fried or toasted tortillas


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