 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
1 cup pumpkin seeds |
6 large roma tomatoes, seeded and chopped |
1/2 yellow onion, chopped |
3 cloves garlic, chopped |
1/2 cup chopped fresh cilantro |
1 teaspoon cumin |
1 teaspoon ground coriander |
1/2 teaspoon chili powder |
2 canned chipotle chiles, chopped (smoked jalapeno peppers) |
1 tablespoon adobo sauce |
1 tablespoon extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon sugar |
2 tablespoons freshly squeezed lime juice |
Directions:
1. Heat oven to 400ยบ F degrees.
2. Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
3. Remove from oven and let cool.
4. In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
5. Stir in the lime juice.
6. Refrigerate salsa for at least 1 hour to allow flavors to combine.
7. Bring salsa to room temperature for 30 minutes before service.
8. Great with fish.
|
|