Smoky Pepita Salsa
This flavorful Fall salsa is the perfect addition to any football or snacking spread! With roasted pepitas and chipotle, this dip is sure to be a hit!
Equipment
- measuring spoons
- measuring cups
- cutting board
- chef's knife
- sheet pan
- food processor
- citrus juicer
Ingredients
- 6 vine tomatoes halved
- 1 yellow onion peeled and quartered
- 1 red bell pepper cut into slices
- 3 chipotles in adobo
- 2 tsp adobo sauce
- 3 cloves of garlic
- 1/2 cup cilantro
- juice of 1 lime
- 1/8 tsp sugar
- 1/2 tsp cumin
- oil spray
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
Instructions
- Preheat your oven to 350 °F.
- The first step is toasting our pepitas, or pumpkin seeds. Spread 3/4 cup pepitas on a baking sheet and bake for 8-10 minutes. Remove the pepitas from the oven and set aside while we work on broiling our other ingredients.
- In order to broil the tomatoes, onion, and bell pepper and get a nice char on them, we should first make sure that we have an oven rack high up in our oven. Remember to use oven mitts to do this, since the oven was just roasting our pepitas. Once you set an oven rack 2-3 inches from the roof of your oven, set it to broil (high).
- Arrange the tomatoes, onion, and bell pepper on a baking sheet. Spray oil of choice over the veggies and then sprinkle 1 tsp of kosher salt over the tops. Broil for 8-10 minutes, rotating once. The skins should get charred and you’ll notice that the tomatoes start to blister and almost burst. Keep an eye out while they are broiling - you don’t want to burn anything. Remove the broiled veggies and set them aside.
- Now it’s time to blend our salsa. Add 1/2 cup roasted pepitas (plus 1 tablespoon), chipotle peppers, garlic, and the adobo sauce. Blend with the blade attachment until the pepitas are ground up and combined.
- Next, add the roasted veggies. If you have a smaller food processor, I suggest adding a few pieces at a time. Start with the tomatoes and onions, and the bell pepper if you can fit it. Blend until smooth.
- Lastly, add the 1/2 cup cilantro, lime juice, remaining 1 tsp salt, 1 tsp black pepper, 1/8 tsp sugar, juice of 1 lime, and 1/2 tsp ground cumin.
- Taste for additional seasonings, and refrigerate until cold (about 1 hour). Serve with tortilla chips!
Nutrition
Serving: 0.25cupCalories: 60kcalCarbohydrates: 6gProtein: 2.7gFat: 3.2gSaturated Fat: 0.6gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 1gSodium: 159.8mgFiber: 1.5gSugar: 2.7g
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