Pumpkin Seed Salsa Recipe
Ingredients
| Tomatoes | 3 | |
| Pumpkin seeds | 1 1/2 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Green chillies | 3 Medium, chopped | |
| Coriander | 2 Tablespoon, chopped |
Directions
1. Cook tomatoes in a hot dry frying pan or comal until skins are blistered and charred. Cool slightly and peel.
2. Place pumpkin seeds (pepitas) in a baking dish and bake for 4-6 minutes or until seeds are toasted and golden. Place pumpkin seeds (pepitas) and water in a food processor or blender and process to make a rough paste. Add tomatoes, chillies and coriander (cilanto) and process to combine.
2. Place pumpkin seeds (pepitas) in a baking dish and bake for 4-6 minutes or until seeds are toasted and golden. Place pumpkin seeds (pepitas) and water in a food processor or blender and process to make a rough paste. Add tomatoes, chillies and coriander (cilanto) and process to combine.
Chef
