Mayan Pumpkin Seed Dip – Sikil-P’ak

We blog about this recipe here.

Mayan Pumpkin Seed Dip - Sikil-P'ak

If it’s summer and you’ve got lovely tomatoes, simply cut a tomato or two in half and then char them – along with 1/2 red onion and 1/2 jalapeno- seeded- in a lightly-greased skillet over high heat. They should be charred enough in less than 5 minutes.  Then use that mixture instead of the onion, chile powder, and canned tomatoes below.

  • 1/4 c chopped onion
  • 1 c toasted, salted hulled pumpkin seeds
  • 1/3 c canned diced fire-roasted tomatoes, undrained (or one fresh tomato, roasted, if it’s summer)
  • 2 T freshly-squeezed lime juice (or a mixture of lime and orange juice and/or grapefruit juice)
  • 1/8 – 1/4 tsp chile powder – such as cayenne or ancho chile powder (or a teeny bit minced fresh habanero chile) – optional
  • 2 T  chopped cilantro
  • 1 tsp toasted sesame seeds (optional – use 1/2 tsp in the dip and 1/2 tsp to sprinkle on top)
  • Salt to taste
  • Tortilla chips, carrots, celery, cucumber, radishes, bell peppers for dipping

Add all of the ingredients – except salt – to a food processor and process until almost smooth.  Taste and add salt, extra lime juice, and more chile powder, if desired.  If the dip sits for a while, you may need to add a little more lime juice or tomatoes – or even water, since the seeds seem to absorb the liquid.

Recipe brought to you by and Andy and Ann.

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