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Pepita & Chile Salsa
sauces

Pepita & Chile Salsa

(Not rated yet )
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

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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® Oregano, Whole Mexican
  • 3/4 teaspoon salt
  • 1/2 teaspoon McCormick Gourmet™ Chile Pepper, Ancho
  • 1 tablespoon chopped fresh cilantro

Instructions

  • 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.

Nutrition information (per Serving)

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