Two of October's best are combined in this fall-centric dip. It possesses unexpected earthiness from the toasted pepitas (hulled pumpkin seeds) and floral acidity from the vibrant tomatillos. Pair with salty tortilla chips as you would a more summery salsa.
Recipe courtesy of Cooking Channel
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Green Pumpkin Seed Salsa
Total:
35 min
Prep:
10 min
Inactive:
15 min
Cook:
10 min
Yield:
About 2 cups
Level:
Easy
Total:
35 min
Prep:
10 min
Inactive:
15 min
Cook:
10 min
Yield:
About 2 cups
Level:
Easy

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 cup pepitas (hulled pumpkin seeds)
  • 1 serrano chile, halved and thinly sliced
  • Fine salt
  • 2 cloves garlic, finely minced
  • 1/2 pound tomatillos, husks and cores removed, rinsed well and quartered
  • 2 scallions, thinly sliced
  • 1/2 cup fresh cilantro leaves and soft stems, plus additional leaves for garnish
  • Juice of 1 lime (about 2 tablespoons) 
  • Tortilla chips, for serving

Directions

Heat the oil in a medium skillet over medium heat. Add the pumpkin seeds, chile and 1/4 teaspoon salt, and cook, stirring occasionally, until some of the seeds start to puff and lightly brown, 6 to 8 minutes. Reserve a tablespoon of the toasted seeds to use as a garnish. Remove the skillet from the heat, stir in the garlic and let cool about 15 minutes. 

Transfer the cooled pumpkin seed mixture to the bowl of a food processor. Add the tomatillos, scallions, cilantro and lime juice, and process until the mixture is the texture of a very coarse puree. Taste and season with additional salt if needed. Transfer to a serving dish, and garnish with cilantro leaves and the reserved toasted pumpkin seeds. Serve with tortilla chips. 

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