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.
15m
PREP TIME
20m
COOK TIME
60
CALORIES
10
INGREDIENTS
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.
15m
PREP TIME
20m
COOK TIME
60
CALORIES
10
INGREDIENTS
Ingredients 16 (2 tablespoons) Servings
- 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® Whole Mexican Oregano
- 3/4 teaspoon salt
- 1/2 teaspoon McCormick Gourmet™ Ancho Chile Pepper
- 1 tablespoon chopped fresh cilantro
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 Chop reserved pepitas. Mix with cilantro in small bowl. Sprinkle over salsa.
NUTRITION INFORMATION
(per Serving)
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