Pepita salsa Recipe

Mexican · Condiment · 25 min total

A vibrant, nutty salsa made from toasted pumpkin seeds, tomatillos, and chiles. Perfect as a dip or sauce for tacos, grilled meats, or vegetables.

Ingredients

• 1 cup raw pumpkin seeds (pepitas)
• 2 tomatillos, husked and rinsed
• 2 serrano chiles (or to taste)
• 1/4 cup chopped white onion
• 1 clove garlic
• 1/2 cup packed fresh cilantro leaves
• 1/2 teaspoon salt, or to taste
• 1/4 cup water (or more as needed)
• 1 tablespoon fresh lime juice

Instructions

1. In a dry skillet over medium heat, toast the pumpkin seeds, stirring constantly, until they begin to pop and turn golden brown, about 3-4 minutes. Transfer to a plate to cool.
2. In a small saucepan, cover the tomatillos and serrano chiles with water. Bring to a boil and simmer until tomatillos are soft and change color, about 5-7 minutes. Drain.
3. In a blender or food processor, combine the toasted pumpkin seeds, cooked tomatillos and chiles, onion, garlic, cilantro, salt, water, and lime juice. Blend until smooth, adding more water if needed to reach a pourable consistency.
4. Taste and adjust seasoning with salt and lime juice. Serve at room temperature or chilled.

Tips

• Store in an airtight container in the refrigerator for up to 5 days.
• Can be made spicier by adding more serrano chiles or a pinch of cayenne.
• Great as a dip for chips, or as a sauce for tacos, enchiladas, or grilled chicken.

More about Pepita salsa →