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Toasted pepitas and spicy chilies de arbol give this fresh tomato salsa a nutty, smoky flavor contrasted with the tang of orange juice. Garnish with cilantro and serve with grilled chicken or fish, tortilla chips or tacos.
Serving Size: 2 tablespoons
2/3 cup pepitas, (hulled pumpkin seeds)
8 dried chilies de arbol, stemmed and seeded
2 tablespoons vegetable oil, divided
1 medium onion, chopped (1 cup)
4 medium ripe plum tomatoes, seeded and chopped (2 cups)
1/2 cup bitter orange juice
1 teaspoon McCormick® Oregano, Whole Mexican
3/4 teaspoon salt
1/2 teaspoon McCormick Gourmet™ Chile Pepper, Ancho
1 tablespoon chopped fresh cilantro
Toast pepitas in medium skillet on medium heat 5 to 7 minutes or until fragrant and golden brown, stirring occasionally. Reserve 2 tablespoons for garnish. Place remaining pepitas in blender container.
Toast chilies in same skillet on medium-high heat 30 seconds per side or just until they begin to blister and change color. Place in blender container; cover. Blend on high speed until mixture is ground.
Heat 1 tablespoon of the oil in skillet on medium-high heat. Add onion; cook and stir 5 to 7 minutes or until slightly charred. Add to blender container. Add remaining 1 tablespoon oil and tomatoes to skillet; cook 5 to 7 minutes or until slightly softened, stirring occasionally. Place in blender container along with juice, oregano, salt and ancho chile pepper; cover. Blend just until coarsely ground. Spoon salsa into serving bowl.
Chop reserved pepitas. Mix with cilantro in small bowl. Sprinkle over salsa.
• Chilies de arbol are thin hot chilies from Mexico that are usually sold dried. If unavailable, substitute Thai bird chilies.
• Bitter orange juice comes from the Seville orange. It can be found in the Latin foods aisle of the supermarket. If unavailable, use 6 tablespoons orange juice and 2 tablespoons lime juice.
(Amount per serving)