Best 3 Pumpkin Seed Salsa Recipes

In the realm of culinary arts, pumpkin seed salsa stands out as a vibrant and flavorful condiment, adding a delightful touch to a wide array of dishes. Crafted from the delectable seeds of pumpkins, this salsa possesses a unique and nutty flavor, complemented by a tantalizing array of spices and seasonings. Its versatility knows no bounds, whether you seek a zesty dip for your favorite chips, a tangy topping for tacos and burritos, or a flavorful marinade for your grilled delights. Join us as we embark on a culinary adventure, exploring the best recipes for pumpkin seed salsa, promising to ignite your taste buds and elevate your culinary creations to new heights.

Here are our top 3 tried and tested recipes!

PUMPKIN SEED SALSA

PUMPKIN SEED SALSA image

Categories Condiment/Spread Vegetable

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 tablespoon finely chopped fresh serrano chile, including seeds
2 garlic cloves, minced
1 teaspoon ground cumin
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1/2 cup vegetable oil
2 cups chopped cilantro
1 1/2 cups water

Steps:

Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.

CEDAR-PLANKED SHRIMP WITH CHIPOTLE-PUMPKIN SEED SALSA

Cedar-Planked Shrimp with Chipotle-Pumpkin Seed Salsa image

Provided by Rick Rodgers

Categories Food Processor Shrimp Bell Pepper Hot Pepper Grill Healthy Seed Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

2 large red bell peppers
1/3 cup shelled natural unsalted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1 whole chipotle chile from canned chipotles in adobo*
1 tablespoon Sherry wine vinegar
1 teaspoon dried oregano
1/2 cup extra-virgin olive oil
2 untreated red cedar planks (each about 15x7x3/4 inches) soaked in water 1 hour, drained
24 uncooked large shrimp, peeled, deveined

Steps:

Prepare barbecue (high heat). Place bell peppers on grill rack. Cover and grill until peppers are blistered and blackened on all sides, turning frequently, about 15 minutes. (Or char peppers over gas flame or in broiler until blackened on all sides.) Enclose peppers in paper bag and let stand 10 minutes. Peel, seed, and coarsely chop peppers.
Sauté pepitas in small dry skillet over medium heat until lightly toasted, about 5 minutes. Remove from heat and cool in skillet.
With processor running, drop garlic cloves through feed tube and finely chop. Add bell peppers, pepitas, chipotle chile, vinegar, and oregano and process until finely chopped. With machine running, gradually add oil and process until mixture is almost smooth. Season salsa to taste with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.
Prepare barbecue (medium-high heat).. Place cedar planks on hot grill rack and heat until cedar begins to smoke, 10 to 20 minutes depending on thickness of cedar. Turn cedar planks over. Arrange 12 shrimp on each plank. Cover and grill shrimp without turning until just opaque in center, about 5 minutes. Transfer planks with shrimp to heatproof platter. Serve hot or at room temperature with salsa for dipping.
* Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
More info: Look for cedar planks at cookware stores or order them online from fireandflavor.com or natures-cuisine.com. Look for planks that are about 3/4 inch thick (thinner ones can burn and warp on the grill). Be sure to buy natural planks, which are sometimes labeled "untreated." Avoid cedar shingles, as they may be treated with chemicals. When soaking planks, weigh them down so they're covered by the water.

PUMPKIN SEED (PEPITA) SALSA

Pumpkin Seed (Pepita) Salsa image

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

Ingredients

1 cup unsalted pumpkin seeds, green
1 New Mexico green chilies (Anaheim)
1 cup corn kernel, cooked (can use canned or frozen)
1 1/2 cups chopped tomatoes
1 red serrano chilie, seeded and diced
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin (or more, to taste)
salt and pepper, to taste

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.

Tips:

Choose the right pumpkin seeds: Use raw, unsalted pumpkin seeds for the best flavor and texture.
Toast the pumpkin seeds: Toasting the pumpkin seeds brings out their nutty flavor and makes them more crunchy.
Use fresh ingredients: The fresher the ingredients, the better the salsa will taste.
Adjust the spiciness to your liking: Add more or less chili peppers, depending on how spicy you like your salsa.
Serve the salsa fresh: Pumpkin seed salsa is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Pumpkin seed salsa is a delicious and healthy dip that is perfect for any occasion. It is easy to make and can be customized to your liking. With its unique flavor and texture, pumpkin seed salsa is sure to be a hit at your next party or gathering.