Pumpkinseedpepitasalsa Recipes
PUMPKIN SEED (PEPITA) SALSA
Make and share this Pumpkin Seed (Pepita) Salsa recipe from Food.com.
Provided by Outta Here
Categories < 30 Mins
Time 25m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
- Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
- In a medium bowl, combine all ingredients and mix.
- Can be refrigerated for up to 1 week.
- Serve cold or room temperature.
PIZZA PUMPKIN SEEDS
These savory seeds dressed up in a mix of Parmesan, tomato, garlic and oregano give plain old salted seeds a run for their money.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with 1/4 cup of the olive oil.
- Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
- Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
- Meanwhile, whisk together the tomato paste, oregano, granulated garlic, red pepper flakes, remaining 1/4 cup olive oil and some salt and pepper in a medium bowl. Add the baked pumpkin seeds and toss until evenly coated. Spread the seeds back on the original baking sheet and continue to bake until the seeds are golden brown, another 20 minutes.
- Sprinkle the seeds with the Parmesan and continue to bake until the cheese starts to turn a light golden brown, about 5 minutes more. Cool before serving.
CHIPOTLE-PEPITA SALSA
Make and share this Chipotle-Pepita Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400º F degrees.
- Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
- Remove from oven and let cool.
- In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
- Stir in the lime juice.
- Refrigerate salsa for at least 1 hour to allow flavors to combine.
- Bring salsa to room temperature for 30 minutes before service.
- Great with fish.
Nutrition Facts : Calories 264.1, Fat 19.8, SaturatedFat 3.5, Sodium 310.9, Carbohydrate 16.7, Fiber 3.8, Sugar 5.8, Protein 10.4
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