Sikil Pak is a simple but delicious pumpkin seed salsa that comes from the Mayans of the Yucatán peninsula. It makes an incredibly addictive gluten-free appetizer or condiment.

Shot of Sikil Pak Pepita Dip in a blue bowl along side cut vegetables.

The intriguing name of this delightful dip is from the Mayan ha‘-sikil-p’aak, which literally translates into water (ha) — pumpkin seed (sikil) — tomato (p’aak).

While that’s essentially all one really needs to make this tasty spread, I also like to throw in a few more simple ingredients for maximum tastiness.

Ingredients and Equipment

For this recipe you’ll need:

pepitas aka shelled pumpkin seeds. You’ll need about 1 cup of unsalted, raw pepitas.
tomatoes: I prefer to use Roma tomatoes, but any smaller tomato variety can be used.
yellow onion
garlic
habanero pepper: I think a whole habanero adds the perfect amount of spice, but for a milder dip, just use half the pepper. You can also try substituting with serrano or jalapeño pepper.
fresh cilantro
cumin seeds: cumin seed is not traditionally found in sikil pak, but I love how it complements the earthy flavor of the pepitas. Feel free to substitute with some ground cumin or omit it completely.
fresh lime juice
avocado oil: this is just to prevent the vegetables from sticking to the pan when you char them. Any other high heat cooking oil or cooking spray will work as well.
sea salt or kosher salt

As far as equipment goes, you’ll just need a large, heavy skillet and a food processor or high speed blender.

Overhead shot of Sikil Pak Pepita Dip ingredients.

How to Make Sikil Pak

Start by heating a large, heavy skillet over medium heat.

Add the pepitas and cumin seeds and toast, stirring often, until the seeds begin turning golden brown.

Overhead shot of pumpkin seeds toasting in a large skillet.

As the seeds toast, you’ll start hearing a wonderful popping sound. Carefully watch them so they do not burn.

Once toasted, transfer the seeds to a food processor or blender. Pulse until they are ground into a coarse flour-like mixture.

Before and after shot of grinding toasted pepitas in a food processor

Meanwhile, wipe the skillet clean and return it to medium-high heat.

Lightly coat the bottom of the pan with some cooking oil or spray, then add the tomatoes, sliced onion, garlic, and habanero.

Cook the vegetables, turning them every few minutes, until they are softened and slightly charred, then transfer them to a cutting board to cool slightly.

Overhead shot of charring tomatoes, onion, garlic, and habanero pepper in a large skillet.

This should take only a few minutes for the garlic and pepper, and about 6-7 minutes for the tomatoes and onion.

Once cool, give the tomato and onion a rough chop and add them to the food processor.

Overhead shot of chopping charred tomatoes and onions on a wooden cutting board.

Also throw in the charred garlic and habanero along with some cilantro, lime juice, and sea salt.

Puree everything for a minute or two until a smooth paste is formed.

If the mixture is a little too thick, thin it out by blending in a few tablespoons of water, a little at a time.

Season with more sea salt to taste, then transfer the sikil pak to a bowl and serve.

What to Serve with Pepita Dip

Sikil pak makes a great alternative to guacamole, humus, or salsa.

Anything you normally serve along side works great with this dip too.

A few serving suggestions are:

toasted cassava flour tortillas
sliced vegetables (cucumbers and carrots pair particularly well)
spread it on grilled chicken or fish
plantain chips, sweet potato chips, or tortilla chips

You can also be like me and just eat it by the spoonful. Enjoy!

Shot of a hand dipping a carrot stick into a bowl of Sikil Pak

Storage

You can store sikil pak in an airtight container in the refrigerator for up to three days.

Mix well with a spoon and allow it to come to room temperature before reserving.

More Dip Recipes

Print Pin

5 from 1 vote

Sikil Pak: Mayan-inspired Pepita Dip

Sikil Pak is a simple but delicious pumpkin seed salsa. It makes an incredibly addictive gluten-free appetizer or condiment.

Course Appetizer

Keyword pepitas

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 82kcal

Author The Sophisticated Caveman

Ingredients

1 cup raw pepitas aka hulled pumpkin seeds
1 tablespoon cumin seeds optional
1 teaspoon avocado oil or other high heat cooking oil or spray
2 Roma tomatoes
1/2 yellow onion cut into 1/4 inch thick rounds
2 cloves garlic peeled
1 habanero pepper stemmed and seeded
1/2 cup fresh cilantro roughly chopped
1/4 cup fresh lime juice
1/2 teaspoon sea salt plus more to taste

Instructions

Bring a large, heavy skillet to medium heat. Add the pepitas and cumin seed and toast, stirring often, until fragrant and golden brown. Transfer the seeds to a food processor or blender and pulse until well ground.
Wipe the skillet clean and return it to medium-high heat. Lightly brush the pan with cooking oil or spray, then add the tomatoes, onion, pepper, and garlic cloves. Cook, turning every few minutes, until the vegetables have softened and slightly charred. Transfer the vegetables to a cutting board as they are done to cool.
Roughly chop the tomato and onion and add it to the food processor along with the garlic, pepper, cilantro, lime juice, and sea salt. Puree for about a minute until a smooth paste is formed, gradually adding a few tablespoons of water if desired for a thinner consistency.
Serve immediately or refrigerate in a tightly covered container for up to 3 days.

Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!

Notes

For less of a kick, use just half of the habanero pepper.

Nutrition

Equipment

Food Processor

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