Mayan Pumpkin Seed Dip (Sikil Pak)

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A spicy Mayan dip made with ground pumpkin seeds, roasted tomatoes and onion and roasted hot pepper. Yummy!

Difficulty: Medium - experience needed
Serves: about a cup and half of dip

Preparation time:
Cooking time:

Dietary guidance: v v g d 

Ingredients

3 tomatoes, roasted
1 cup of pepitas (shelled pumpkin seeds), roasted
1/2 a large white onion, roasted
1 roasted habanero chile, seeded (or other pepper for less heat)
a handful of fresh cilantro leaves
salt to taste

Method

1. Roast the tomatoes, onion and chile on one comal (griddle) or grill. Roast the the pepitas in an ungreased heavy cast iron pan. Watch them constantly, stirring often. Remove when they start to brown and pop.

2.After everything is roasted, put the seeds in a food processor or blender and grind until well ground.

3. Then add to the food processor the three roasted tomatoes, the half of the onion, one of the peppers (seeded) and a nice handful of fresh cilantro. Pulse in the food processor until well blended. Salt to taste.

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