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Kitchen Cook Book » Dips and Chutneys » Dips » Pumpkin Seed Dip
Pumpkin Seed Dip
Sikil-Pak is a Yucatecan dip made with roasted pumpkin seeds. This ancient Mayan dip is served with crisp-fried or toasted tortillas.This can be used on grilled meats and in tacos.
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Number of Servings: 2 cups
Ingredients:
2 cups Raw Pumpkin Seeds (toasted and finely grounded)
3-4 Jalapenoes
500gms Tomatoes (charred)
2 Onion (quartered and pan-roasted)
2 tbsp Coriander (finely chopped)
Salt to taste
Water if needed
Directions:
  1. Heat a thick frying pan and toast the pumpkin seeds. Set them aside to cool off. Grind the toasted seeds.
  2. Toast the jalapeno , turning it from time to time until it is blistered and black-brown in spots.
  3. Puree tomatoes, jalapeno and onion in a blender until smooth.
  4. Mix grounded pumpkin seeds and coriander to the above paste.
  5. Add some water to make a smooth, thick paste. The mixture should have the consistency of mayonnaise.
  6. Add salt to taste and serve.
Similar Recipies:
Pumpkin Bharta
AvatarBy: admin
Country: India
Cooking Interests: All types of dishes