Toasted-pumpkin-seed salsa
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Whole shelled pumpkin seeds |
| 3 | mediums | Tomatoes; cored |
| 1 | small | Onion; peeled and cored |
| 1 | medium | Poblano chile |
| 1 | medium | Jalapeno |
| 1 | tablespoon | Lime juice |
| ¼ | cup | Chopped cilantro leaves |
| 1 | teaspoon | Ground cumin |
| 1½ | teaspoon | Coarse ground black pepper |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Olive oil |
Directions
Toast pumpkin seeds in shallow pan in 350 F. oven for 5 minutes. Over gas flame or on hot grill, char tomatoes, onion and chiles. Seed and stem chiles. Place in bowl and break up with hands or spoon. Mix in remaining ingredients, then roughly puree in food processor or blender to a chunky consistency. Serve warm.
Yield: About 3 cups.
From Executive Chef Jim Severson/Dakota's/600 N. Akard/Dallas, TX in "Texas Monthly." July 1993, Vol. 21, No. 7. Pg. 136. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 12-03-94
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