Pepita & Chile Salsa

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.

Serves: 16
Serving Size: 2 tablespoons
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • 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.

Cooking tip

• 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.

Nutrition information

(Amount per serving)

  • Calories: 60Cholesterol: 0mg
  • Sodium: 113mgProtein: 2g
  • Total Fat: 4gFiber: 1g
  • Carbohydrate: 4g

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