(Served with tortilla chips)
Susan Vu
Cooking Channel
Olive Oil, Pepitas, Serrano Chile, Fine Salt, Garlic, Tomatillos, Scallions,
Cilantro, Lime, Tortilla Chips
Recipe courtesy of Cooking Channel

Green Pumpkin Seed Salsa

Getting reviews...
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. 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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