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.
Servings 6
Calories 82kcal
Equipment
- Food Processor
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.
Notes
For less of a kick, use just half of the habanero pepper.
Nutrition
Calories: 82kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 199mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg