Toasted pepitas and spicy chilies de arbol give fresh tomato salsa a nutty, smoky flavor.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Ingredients
- 8 each chilies de arbol, stemmed and, seeded
- 2/3 cup pepita seeds, toasted
- 2 tablespoons vegetable oil
- 1 cup onion, 1/4-inch dice
- 2 cups plum tomato, 1/2-inch dice, seeded
- 1/2 cup bitter orange juice
- 1 teaspoon Oregano Leaves, Mexican Style
- 3/4 teaspoon salt
- 1/2 teaspoon Ancho Chile Pepper, Ground
- 1 tablespoon cilantro, chopped
- 1 tablespoon pepita seeds, chopped, toasted
Nutrition Information
(per serving)
Toasted pepitas and spicy chilies de arbol give fresh tomato salsa a nutty, smoky flavor.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Instructions
Prep
- In a sauté pan over medium high heat blister all sides of chilies de arbol. Transfer to a blender and add first amount of pepita seeds. Blend on high until mixture is ground. Set aside.
- Heat oil in same sauté pan. Add onions and cook until translucent. Add tomatoes and good until softened.
- Place tomato mixture in blender with ground chilies and pepitas. Add orange juice, oregano, salt and ancho chile. Pulse until coarsely ground. Hold refrigerated for service.
- For service garnish with cilantro and chopped pepitas.
