Habanero Pepita Dip
Servings: 3 cups or 15 servings
Ingredients
- 2 cups pepitas shelled pumpkin seeds
- 4 roma tomatoes diced (or a 15 ounce can diced fire roasted tomatoes)
- 1/4 cup cilantro
- 1/4 cup chives
- 1 garlic clove
- juice of 2 limes
- 2 teaspoons salt
- 1-2 teaspoons habanero sauce*
- 2 tablespoons extra virgin olive oil
- 1/3 cup water
- smoked paprika for topping
Instructions
- In a large skillet over medium heat, toast the pepitas until light golden brown and fragrant, for about 3-5 minutes. They will make a popping sound as they toast. Remove from the heat and set aside to cool.
- Transfer the toasted pepitas to a blender along with 4 diced roma tomatoes (or can of tomatoes with juices), 1/4 cup cilantro, 1/4 cup chives,garlic, juice of 2 limes, 2 teaspoons salt, 1 teaspoon (or more) habanero sauce, 2 tablespoons extra virgin olive oil and 1/3 cup water. Blend on high until smooth, scraping the sides down every so often. As more water as needed until desired texture is achieved.
- Scoop the dip out into a bowl for serving and drizzle a teaspoon of olive oil on top. Finish with a pinch of pepitas and smoked paprika, serve with tortilla chips, and enjoy!
Notes
*1 teaspoon yields a mild-to-medium level of heat. You can less for a mild spice or 1 tablespoon for medium-to-hot spice.
If you are able to find fresh peppers, you can use one pepper (habanero for spicy or poblano/jalapeno for mild spice) in place of the hot sauce. Toast it in the skillet over medium heat, alternating sides, for about 5 minutes until the outside is light golden brown. Allow it to cool then remove the core and the seeds before adding it to the blender with the other ingredients.