This vibrant Pumpkin Seed Salsa offers a delightful departure from standard tomato-based dips by incorporating toasted pepitas for a rich, nutty depth. The base is built on charred Guero chiles, which impart a gentle smokiness without overwhelming heat, balanced by the sweetness of roasted tomatoes and onions. Garlic and oregano add aromatic complexity, while the pumpkin seeds provide a subtle crunch and earthy flavor. Its a perfect vegan-friendly condiment for tacos, enchiladas, or simply served with warm tortilla chips. The roasting process transforms simple ingredients into a cohesive, flavorful sauce that feels both rustic and refined. Ideal for casual gatherings or weeknight dinners, this salsa brings a home-style warmth to any table.
Pumpkin Seed Salsa
Description
This vibrant Pumpkin Seed Salsa offers a delightful departure from standard tomato-based dips by incorporating toasted pepitas for a rich, nutty depth. The base is built on charred Guero chiles, which impart a gentle smokiness without overwhelming heat, balanced by the sweetness of roasted tomatoes and onions. Garlic and oregano add aromatic complexity, while the pumpkin seeds provide a subtle crunch and earthy flavor. Its a perfect vegan-friendly condiment for tacos, enchiladas, or simply served with warm tortilla chips. The roasting process transforms simple ingredients into a cohesive, flavorful sauce that feels both rustic and refined. Ideal for casual gatherings or weeknight dinners, this salsa brings a home-style warmth to any table.Ingredients
Directions
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Heat a dry cast-iron skillet or comal over medium-high heat.
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Place the Guero chiles directly on the hot skillet, turning frequently until the skins are blistered and blackened on all sides.
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Transfer the charred chiles to a bowl, cover with a damp towel or plastic wrap, and let steam for 10 minutes to loosen the skins.
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Peel off the blackened skins, then cut the chiles open to remove stems, seeds, and veins.
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While the chiles steam, place the whole white onion and the large tomato on the hot skillet.
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Roast the onion and tomato, turning occasionally, until they are soft and charred in spots, about 10-15 minutes.
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Add the garlic cloves to the skillet and roast until soft and golden brown, being careful not to burn them.
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In the same skillet, toast the pumpkin seeds over medium heat, stirring constantly, until they puff up and turn light brown.
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Transfer the roasted onion, tomato, garlic, and toasted pumpkin seeds to a blender or food processor.
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Add the peeled chiles, toasted oregano, salt, and 1 cup of water to the blender.
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Pulse the mixture several times to break down the ingredients, then blend until smooth but slightly chunky, depending on your preferred texture.
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Taste and adjust salt if necessary.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 108.1kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 1224.5mg52%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 1.9g8%
- Sugars 2.0g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve immediately with warm tortilla chips or as a topping for tacos and enchiladas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld further over time.
Substitutions: If Guero chiles are unavailable, you can use Anaheim chiles or poblano peppers for a milder heat, or jalapeos for more spice. Pepitas can be substituted with sunflower seeds if needed, though the flavor profile will change slightly.
Tip: Toasting the oregano in a dry pan for 30 seconds before adding it to the blender enhances its aroma significantly.
