TOMATO-AND-PUMPKINSEED SALSA
Sikli' p'aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Provided by Mark Bittman
Categories quick, condiments, dips and spreads
Time 30m
Yield Yield: About 2 cups
Number Of Ingredients 5
Steps:
- On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle. Blacken the chili and the garlic at the same time (they will take less time than the tomatoes). Cool and peel the tomatoes and garlic.
- Put the tomatoes, salt, garlic and about 1/4 of the habanero in a food processor and purée; add 1/2 cup of the pumpkinseed powder and taste. Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.
- Serve with tortilla chips. (Or anything else.)
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Seif Salum
[email protected]This salsa is really good! I love the combination of tomatoes and pumpkin seeds. It's the perfect balance of sweet and savory. I will definitely be making this again.
George Anny
[email protected]This salsa is amazing! It's so flavorful and easy to make. I will definitely be making this again and again.
Nakku Milly
[email protected]This salsa is really good! I love the unique flavor of the pumpkin seeds. It's the perfect addition to any Mexican dish.
Roking Nik
[email protected]This salsa is so easy to make and it's so delicious! I love the smoky flavor of the roasted tomatoes. I served it with tortilla chips and it was a hit.
Sarah Till
[email protected]This salsa is amazing! I love the combination of tomatoes and pumpkin seeds. It's the perfect balance of sweet and savory. I will definitely be making this again.