Include in Print View:

Pumpkin Seed Salsa

Pumpkin Seed Salsa recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 108.1
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 3 Guero Chiles
  • 1 md White Onions
  • 8 Cloves Garlic
  • 1 Lg Tomato
  • 1/4 cup Pumpkin Seeds
  • 1 cup Water
  • 1/4 teaspoon Oregano -- Toasted
  • 1/4 teaspoon Salt
Directions
  1. 1
    Heat a dry cast-iron skillet or comal over medium-high heat.
  2. 2
    Place the Guero chiles directly on the hot skillet, turning frequently until the skins are blistered and blackened on all sides.
  3. 3
    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.
  4. 4
    Peel off the blackened skins, then cut the chiles open to remove stems, seeds, and veins.
  5. 5
    While the chiles steam, place the whole white onion and the large tomato on the hot skillet.
  6. 6
    Roast the onion and tomato, turning occasionally, until they are soft and charred in spots, about 10-15 minutes.
  7. 7
    Add the garlic cloves to the skillet and roast until soft and golden brown, being careful not to burn them.
  8. 8
    In the same skillet, toast the pumpkin seeds over medium heat, stirring constantly, until they puff up and turn light brown.
  9. 9
    Transfer the roasted onion, tomato, garlic, and toasted pumpkin seeds to a blender or food processor.
  10. 10
    Add the peeled chiles, toasted oregano, salt, and 1 cup of water to the blender.
  11. 11
    Pulse the mixture several times to break down the ingredients, then blend until smooth but slightly chunky, depending on your preferred texture.
  12. 12
    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.

Keywords: pumpkin seed salsa, pepita salsa, vegan mexican dip, charred chile salsa, roasted tomato sauce, guero chiles, nutty salsa, taco topping, enchilada sauce, homemade salsa recipe, smoky dip, healthy snack dip, plant based condiment, roasted garlic salsa, onion and tomato dip, mexican street food, easy vegan recipes, blender salsa, party appetizer
Read it online: https://www.chefs-mate.com/recipe/pumpkin-seed-salsa/