Pumpkin Seed Salsa

Source: CUESA's Food Shed

Recipe Type: | Seasons:

Makes about 1¼ cups


1¼ cup raw pumpkin seeds
2 plum tomatoes
1 serrano or jalapeño chile
3 teaspoons cilantro
3 teaspoons chives
Olive or avocado oil


Heat a skillet over high heat. Using tongs, add tomatoes and chile to the pan. Cook, turning with tongs as needed until tomatoes and chile are charred all over. Transfer to a cutting board to cool.

Return skillet to heat. Throw in pumpkin seeds, swirling pan continually, to lightly toast. This should take about three minutes. Take seeds off heat, transfer to a food processor, and process until a smooth paste forms, about 1 minute.

Stem and de-seed chile, reserving seeds to adjust the salsa’s final heat level. Halve and core tomatoes.

Process chile, tomato, chives, and cilantro along with the pumpkin seeds. Pulse mixture until smooth. Add salt to taste and oil to adjust the texture.

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