Toasted pumpkin seed dip
Toasted pumpkin seed dip
This Mexican inspired dip has layers of flavour. I love the smokiness you get from charring the vegetables and you can customize the heat level. Remove the seeds from the jalapeño if you like it milder.
Yields: 1 cup
Ingredients
1 cup raw pumpkin seeds
2 tomatoes – charred
2 poblano pepper - charred
1 jalapeño pepper – charred
¼ onion – charred
2 tablespoons lime juice
1 teaspoon salt
Steps
Lightly toast the pumpkin seeds in a small pan. Watch them closely because they can burn quickly. In a grill pan, char the whole peppers, tomatoes and onions.
Put the toasted pumpkin seeds, charred vegetables, lime juice and salt in a high-speed blender. Blend until smooth. Use it as a dip or in a sandwich or wrap.
Rayne Kuntz
