Pumpkin Seed Salsa
Vegetarian, Gluten-Free, Soy-Free
20 – 25 Minutes
This unusual, delicious spread has its roots in the ancient Maya kitchen. The name, sikil p’aak (pronounced “sickle pack”) is Mayan, not Spanish. If you’re accustomed to serving guacamole every time you open a bag of chips, try this blend of pumpkin seeds and tomatoes instead. Tahini isn’t a traditional ingredient, but we like the flavor and creamy texture it adds. Let the salsa sit at least 30 minutes before serving to let the flavors mellow and blend. It can be refrigerated for up to 3 days, but it’s best enjoyed the day it’s made.
- 1 white onion
- Small bunch fresh cilantro
- ¼ cup fresh orange juice
- 1/3 cup fresh lime juice
- 1¾ cups roasted pumpkin seeds
- 5 ounces diced tomatoes (fire-roasted / canned)
- 3 tablespoons tahini
- 3 teaspoons habanero pepper hot sauce (or 1 fresh habanero chile - chopped)
- 1½ teaspoon salt
Prep the onion and cilantro
- Peel the onion and cut in half.
- Rinse and dry the cilantro.
Roast the onions
Make the salsa
Cal: 70, Protein: 3 g, Fiber: 1 g, Total Fat: 5 g, Mono: 2 g, Poly: 2 g, Sat: 1 g, Cholesterol: 0 mg, Sodium: 140 mg, Carbohydrates: 3 g, Added Sugar: 0 g.