Yucatecan Pumpkinseed Dip
Yucatecan Pumpkinseed Dip - Sikil Pak, featuring toasted pumpkinseeds and fire-roasted tomatoes. Perfect for parties!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Cooking tools:
- Blender
- Food processor
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Aluminum foil
- Spatula
- Spoon
- Measuring spoon
- Serving bowl
Ingredients
- 1 small white onion, peeled and sliced into rounds 1/4-inch thick
- 1 3/4 cups (about 8 ounces) pepitas, toasted, salted hulled pumpkinseeds
- 1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained
- 1/3 cup fresh-squeezed orange juice
- 1/3 cup fresh-squeezed lime juice
- 2 generous tablespoons tahini or (or pulverized, toasted sesame seeds)
- 2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
- 2 tablespoons roughly chopped cilantro
- Salt
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