Yucatecan Pumpkinseed Dip
Ha Si Kil Pac
Makes1 1/2 cups, enough for about 6 as a snack
Recipe from Season 5 Mexico - One Plate at a Time
1 cup of hulled pumpkinseeds
3 ripe plum tomatoes
1/2 medium red onion, finely chopped
1/4 cup finely chopped cilantro
1 habanero chile, stemmed, seeded and finely chopped
The juice of 1 lime (or 1/2 sour orange)
1. Toast and grind the pumpkinseeds. Measure the seeds into a small saucepan or skillet, set over medium heat and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Don't let them darken past golden or the dip will taste bitter. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.
2. Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler. Roast until splotchy-black and thoroughly soft, about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces.
3. Finish the dip. In a medium bowl, combine the pumpkinseeds, tomatoes, onion, cilantro and half of the chile. Stir in enough lime (or sour orange) juice to give the mixture a dip-like consistency. Taste and season with salt (usually about a scant teaspoon) and more habanero if you wish.