Toasted Pumpkin Seed Salsa

Recipe from executive chef Jim Severson, Dakota’s, Dallas.

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.

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