Texas Monthly: Dakota's Dakota's Toasted Pumpkin Seed Salsa

Featured in the July 1993 issue of Texas Monthly

Dakota's Toasted Pumpkin Seed Salsa

Grains, greens, and wild game form a partnership in this power lunch from Dakota's.

1/2 cup whole shelled pumpkin seeds
3 medium tomatoes, cored
1 small onion, peeled and cored
1 medium poblano chile
1 medium jalapeño chile
1 tablespoon lime juice
1/4 cup chopped cilantro leaves
1 teaspoon ground cumin
1 1/2 teaspoons coarsely ground black pepper
1 tablespoon salt
2 tablespoons olive oil

Toast pumpkin seeds in shallow pan in 350-degree 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 rough-purée in food processor or blender to chunky consistency. Serve warm. Yields approximately 3 cups.

Full menu & grocery list
Also featured:
Venison sausage quesadillas
Five Grain Salad

Produce
3 medium tomatoes
1 small onion
1 medium poblano chile
1 medium jalapeño chile
lime
cilantro

Grocery
1/2 cup whole shelled pumpkin seeds
ground cumin
black pepper
salt
olive oil