Sikil P'ak -- Mayan Pumpkinseed Dip

🥄 Ingredients

• 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. 1

   Roast tomatoes in oven at 400F, they'll be ready in 20-30 minutes

2. 2

   Toast pumpkinseeds in a dry skillet on medium-low heat until they start to pop or change color, approximately 5-10 minutes

3. 3

   Grind pumpkinseeds into a powder using a blender or spice grinder

4. 4

   Add roasted tomatoes, onion, and 1/2 of the habanero to the blender, along with a dollop of water.

5. 5

   Pulse blend

6. 6

   Add pumpkinseed mixture and 1/3 teaspoon of salt to blender, pulse blend

7. 7

   Add a dollop of water if the mixture is too thick, pulse blend

8. 8

   Taste for heat level. If you want more heat add the other half of the habanero and pulse blend

9. 9

   Taste for salt level

10. 10

    Garnish with cilantro, lime and cheese (I used Cotija)

11. 11

    Serve with tortilla chips, warm tortillas, pita bread, or cucumber slices

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.