Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Unhulled raw pumpkin seeds |
| ¼ cup | Hulled raw pumpkin seeds |
| 1 \N | Chile habanero; or any fresh hot green chile, wiped clean |
| 2 mediums | (6 oz-each) tomatoes; broiled |
| 1½ teaspoon | Salt; or to taste |
| 2 tablespoons | (heaping) chopped coriander leaves |
| 2 tablespoons | (heaping) chopped chives |
| ⅔ cup | Cold water; approximately |
| \N \N | Tortilla chips |
MAKES 1½ CUPS
Heat a thick frying pan or comal and toast the seeds, turning them constantly, until the hulls are well browned and crisp (some types of seeds will start to pop open). Add the hulled pumpkin seeds and toast for one minute more. Set them aside to cool off. Meanwhile, toast the chile, turning it from time to time until it is blistered and black-brown in spots.
Using an electric coffee/spice grinder, grind the toasted seeds, together with the salt to a coarse powder. Transfer to a small serving bowl.
Blend the tomatoes briefly with ⅓ cup of the water. Stir into the ground pumpkin seeds, together with the coriander, chives, and whole chile ( if you prefer a more picante dish, blend the chile with the tomatoes before mixing them with the seeds).
Serve it at room temperature, as a dip. The mixture should have the consistency of mayonnaise. If it is too thick, you may have to add a little more water to dilute it.
Notes: MENU: 1-Begin your meal with an ancient Mayan dish of Sikil-p'ak, a pumpkin seed dip to be served with crisp-fried or toasted tortillas.
Recipe by: Mexican Regional Cooking by Diana Kennedy Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 17, 1998