Toasted-pumpkin-seed salsa

Yield: 1 batch

Measure Ingredient
½ cup Whole shelled pumpkin seeds
3 mediums Tomatoes; cored
1 small Onion; peeled and cored
1 medium Poblano chile
1 medium Jalapeno
1 tablespoon Lime juice
¼ cup Chopped cilantro leaves
1 teaspoon Ground cumin
1½ teaspoon Coarse ground black pepper
1 tablespoon Salt
2 tablespoons Olive oil

Toast pumpkin seeds in shallow pan in 350 F. oven for 5 minutes. Over gas flame or on hot grill, char tomatoes, onion and chiles. Seed and stem chiles. Place in bowl and break up with hands or spoon. Mix in remaining ingredients, then roughly puree in food processor or blender to a chunky consistency. Serve warm.

Yield: About 3 cups.

From Executive Chef Jim Severson/Dakota's/600 N. Akard/Dallas, TX in "Texas Monthly." July 1993, Vol. 21, No. 7. Pg. 136. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 12-03-94

Similar recipes