Sikil P'ak -- Mayan Pumpkinseed Dip
An ancient recipe with a contemporary flavor.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup pumpkinseeds
- 2 tomatoes ((or 3 plum tomatoes))
- 2 tablespoons onion
- 1 habanero pepper
- salt
- for garnish:
- 1 lime
- cilantro
- cheese ((I used Cotija))
Instructions
- 1
Roast tomatoes in oven at 400F, they'll be ready in 20-30 minutes
- 2
Toast pumpkinseeds in a dry skillet on medium-low heat until they start to pop or change color, approximately 5-10 minutes
- 3
Grind pumpkinseeds into a powder using a blender or spice grinder
- 4
Add roasted tomatoes, onion, and 1/2 of the habanero to the blender, along with a dollop of water.
- 5
Pulse blend
- 6
Add pumpkinseed mixture and 1/3 teaspoon of salt to blender, pulse blend
- 7
Add a dollop of water if the mixture is too thick, pulse blend
- 8
Taste for heat level. If you want more heat add the other half of the habanero and pulse blend
- 9
Taste for salt level
- 10
Garnish with cilantro, lime and cheese (I used Cotija)
- 11
Serve with tortilla chips, warm tortillas, pita bread, or cucumber slices