Chipotle Pumpkin Seed

Chipotle Pumpkin Seed

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Recipe by Mike Hultquist Course: Appetizers, DipsCuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

1720

kcal

For the holidays, introduce some Latin flair with this easy-to-make pumpkin seed dip made extra flavorful with smoky chipotle peppers in adobo sauce.

Ingredients

  • 8 Ounces Raw Pumpkin Seeds

  • 3 Tbsp Olive Oil

  • 2 Medium Serrano Peppers, chopped

  • 3 Small Tomatoes, roughly chopped

  • 3 Cloves Garlic, chopped

  • 3 1/2 Ounces Chipotle Peppers in Adobo Sauce

  • 1/4 Cup Chopped Cilantro

  • 1 Lime, just the juice

  • Tortilla Chips for serving

Directions

  • Heat a large pan to medium heat and add pumpkin seeds. Dry cook them, tossing occasionally, about 5 minutes until they are lightly browned. Cool and add to a food processor.
  • To the same pan, add 1 tablespoon olive oil and heat. Add serranos and tomatoes. Cook 4-5 minutes to soften.
  • Add garlic and cook another minute, until garlic is nice and fragrant. Cool and add to the food processor.
  • Add chipotle peppers in adobo sauce, cilantro, lime juice and salt and pepper to your personal tastes. Process until smooth. If you’d like a smoother salsa/dip, add a bit of water or a bit more olive oil.
  • Scoop into a serving bowl and serve with tortilla chips. Enjoy!

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