Description
Tomato and Pumpkin Seed Salsa recipe - tomato salsa thickened with pepitas makes a great chip dip.
Ingredients
- 3 cloves garlic, peeled
- 2 jalapeño chiles, stemmed and seeded
- 1/2 cup roasted pumpkin seeds
- 28-ounce can fire roasted diced tomatoes
- Juice of 1 lime
- Salt to taste (if needed)
- Food Should Taste Good Tortilla Chips
- Frozen margaritas (optional…but highly recommended.)
Instructions
- Mince the garlic and jalapeños: Drop the garlic cloves and jalapeños through the feed tube into a running food processor or blender. Let them process until completely minced, about 1 minute.
- Blend the salsa: Add the pumpkin seeds, fire roasted diced tomatoes, and lime juice to the processor or blender. Process until completely smooth, about 30 seconds. Taste and add salt if needed. (The amount of salt will depend on your pumpkin seeds and tomatoes; I get roasted, salted pumpkin seeds, and I don’t need to add more salt.)
Notes
Serve with a mix of Food Should Taste Good Tortilla Chips - thebr][Blue Corn, Lime, and Multigrain varieties are particularly good with this salsa.br][br]Of course, this salsa goes well a frosty beverage - that’s why I recommend pairing with Tuesday’s frozen margarita. The ice tames the heat of the salsa, and is a perfect match for Food Should Taste Good’s spicy [Guacamole and Jalapeno Tortilla Chips.
- Prep Time: 10 minutes
- Category: Side dish
- Cuisine: Mexican