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Introduction
While salsa verde is a beloved Mexican staple, this pumpkin seed variation adds an intriguing new layer of flavor and nutrition. Pumpkin seeds, or pepitas, have been cherished in Mexican cuisine for centuries, prized by the Aztecs for their nourishing properties. This recipe pays homage to that culinary heritage by showcasing the earthy, nutty essence of pepitas alongside the bright, tangy notes of tomatillos. Salsa takes on a delightfully chunky texture, perfect for scooping onto warm corn tortilla chips while gathered with family and friends.
Ingredients
• 1 pound tomatillos, husks removed and rinsed
• 1/2 cup roasted and salted pumpkin seeds (pepitas)
• 2 jalapeños, stemmed, seeded, and finely chopped
• 1/2 cup packed fresh cilantro leaves and tender stems
• 1/4 cup fresh lime juice (from about 2 limes)
• 1 small white onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Arrange the tomatillos on a baking sheet and roast them in the preheated oven for 20-25 minutes, or until they are soft and slightly charred.
Step 3:
Remove the tomatillos from the oven and let them cool slightly.
Step 4:
In a food processor or blender, combine the roasted tomatillos, roasted pumpkin seeds, chopped jalapeños, cilantro leaves, lime juice, chopped onion, minced garlic, salt, and cumin. Pulse until the desired texture is achieved, either chunky or smooth.
Step 5:
Taste and adjust the seasoning if needed, adding more salt, lime juice, or jalapeños to suit your preference.
Step 6:
Transfer the salsa to a serving bowl and enjoy with tortilla chips or as a topping for tacos, enchiladas, or other Mexican dishes.
Q: Can I use canned tomatillos instead of fresh ones?
A: While canned tomatillos can be used in a pinch, fresh tomatillos will provide a better texture and more vibrant flavor when roasted.
Q: How can I make this salsa less spicy?
A: To reduce the heat level, simply use fewer jalapeños or remove the seeds and membranes from the jalapeños before adding them to the salsa.
Q: Can I substitute another type of nut or seed for the pumpkin seeds?
A: Yes, you can substitute roasted and salted sunflower seeds, almonds, or pecans for the pumpkin seeds (pepitas) if desired.
• Substitute roasted and salted sunflower seeds for the pepitas if desired.
• Adjust the amount of jalapeños according to your desired heat level.
• For a smoother texture, blend the ingredients instead of chopping them by hand.
• This salsa is vegan, gluten-free, and dairy-free, making it suitable for various dietary restrictions.
Serve the salsa verde at room temperature or chilled, accompanied by tortilla chips or as a topping for your favorite Mexican dishes.
Store any leftover salsa verde in an airtight container in the refrigerator for up to 5 days.
While the tomatillos are roasting, you can prepare the other ingredients to save time.
- Roasting the tomatillos and pumpkin seeds adds a depth of flavor and smoky notes to the salsa.
- Adjust the amount of jalapeños according to your desired heat level.
- For a fresher, brighter flavor, add a bit more lime juice or chopped cilantro.
For a creamy variation, blend in some avocado or Greek yogurt. You can also add diced mango or pineapple for a sweet and tangy twist.
This salsa verde pairs beautifully with tortilla chips, tacos, enchiladas, and other Mexican dishes. It also complements grilled meats or fish. Serve it alongside a refreshing margarita or cerveza.
Tomatillos are available year-round, but they are best during the summer months.
This recipe is vegan, gluten-free, and dairy-free. It may contain tree nuts (pumpkin seeds or other nut substitutions).
