Recipe courtesy of Cooking Channel

Green Pumpkin Seed Salsa

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.
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: About 2 cups
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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


  1. 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. 
  2. 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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