Southwestern Pumpkin Seed Dip |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was adapted from Rick Bayless. It's wonderfully different with the pumpkin seeds. Ingredients:
1 cup pumpkin seeds, hulled |
3 plum tomatoes |
1/2 medium red onion, finely chopped |
1/4 cup cilantro, finely chopped |
1 -2 serrano chili, stemmed, seeded and finely chopped |
1 lime, juiced |
1/4 teaspoon cumin |
salt, to taste |
Directions:
1. Measure the seeds into a small saucepan or skillet, set over medium heat and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Don’t let them darken past golden or the dip will taste bitter. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.
2. Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler. Roast until splotchy-black and thoroughly soft, about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces.
3. In a medium bowl, combine the pumpkinseeds, tomatoes, onion, cilantro, cumin and half of the serrano. Stir in enough lime juice to give the mixture a dip-like consistency. Taste and season with salt and more serrano if you wish.
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