MNN Galleries

5 recipes that celebrate seeds

By: Enrique Gili on July 15, 2014, 11:32 a.m.
Pumpkin Seed Salsa

Photo: Enrique Gili

5 of 7

Pumpkin Seed Salsa

Toasting seeds and adding chilies creates a condiment with a mellow burn that can be spread on quesadillas and sandwiches to add extra oomph.

Prep time: 10 minutes

Total time: 20 minutes

Yield: 1 cup

Pumpkin Seed Salsa


  • 1 dried chipotle pepper
  • 2 oz. canola oil
  • 2 jalapeno peppers
  • 2 serrano peppers
  • 2 plum tomatoes, cut into rounds
  • 1 1/2 cups hulled pumpkin seeds
  • 1 dried chipotle pepper
  • 2 cloves garlic, crushed
  • 1/4 cup fresh cilantro, rinsed and roughly chopped
  1. Soak dried chipotle pepper in canola oil.
  2. While the chipotle pepper soaks, stem and seed the other peppers. Cut tomatoes into thin rounds. Place vegetables skin side up on baking sheet, and place baking sheet on top rack. Set oven to broil and place sheet on top rack. Allow peppers to blacken and blister, about 10 minutes. Remove sheet from oven to cool.
  3. Set oven to 350 degrees Fahrenheit. Place pumpkin seeds on baking sheet and place sheet on center rack. After a few minutes, seeds will begin to pop, flip and continue to toast until seeds are aromatic and greenish gold, about 8 minutes.
  4. Pour seeds into a food processor. Pulse until crumbly, about 15 seconds. Roughly chop chipotle, serrano, jalapeno and tomatoes, add to processor with cilantro, garlic and canola oil. Pulse again until a nutty paste forms, about 20 seconds. Serve immediately and preserve the rest in airtight container.