Sikil P’ak

This is a simple but delicious pumpkin seed salsa that comes from the Mayans of the Yucatán Peninsula

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the pepitas. Working in batches on a comal or dry skillet, toast both the hulled and unhulled pumpkin seeds until golden brown and aromatic. Set aside.

Step 2

Roast the veg. Roast the tomatoes, garlic (still in its paper), and habanero on the comal until blackened and tender, turning occasionally. Set aside to cool slightly.

Step 3

Grind the seeds. In a molcajete (or food processor), grind the toasted pepitas into a fine powder. Set aside.

Step 4

Mash the garlic. Add the garlic (paper removed) and a pinch of salt to the molcajete with some of the water. Mash into a smooth paste.

Step 5

Add the chile. Add the roasted habanero and mash until fully incorporated.

Step 6

Add the tomatoes. Mash the roasted tomatoes one at a time until you reach your desired texture — I like it a little chunky, but not too rustic.

Step 7

Mix it up. Add the ground pepitas to the molcajete along with the lime juice, orange juice, herbs, and remaining salt. Mix well, taste, and adjust the salt or acid as needed.

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