Appetizers & Snacks/

Yucatecan Pumpkinseed Dip

Ha Si Kil Pac
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Recipe from Season 5, Mexico—One Plate at a Time
Servings: 6as a snack


  • 1cuppepitas, hulled (pumpkinseeds)
  • 3ripe plum tomatoes
  • 1/2medium red onion, finely chopped
  • 1/4cup (loosely packed) cilantro, finely chopped
  • 1habanero chile, stemmed, seeded and finely chopped
  • The juice of 1 lime (or 1/2 sour orange)
  • Salt


Measure the pumpkinseeds 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.

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.

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>