Get ready to embark on a culinary journey that will transport you straight to the heart of the Yucatan Peninsula with Sikil Pak, a mind-blowing pumpkin seed salsa that's about to become your new obsession! This ancient Mayan recipe is not just a condiment, it's a flavor explosion that combines the nutty richness of toasted pumpkin seeds with bright citrus notes and a potential kick of chili heat. Forget everything you know about traditional salsas – Sikil Pak is here to redefine your understanding of Mexican cuisine in just 15 magical minutes!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup pumpkin seeds
- 2 medium tomatoes
- 1/4 cup orange juice
- Salt to taste
- Chili peppers (optional)
Instructions
- Toast the pumpkin seeds in a dry skillet over medium heat, stirring constantly until they become golden brown and fragrant. This process should take about 5-7 minutes, being careful not to burn them.
- Remove the toasted pumpkin seeds from heat and allow them to cool completely at room temperature for about 5 minutes.
- Wash and dice the tomatoes into small, uniform pieces, removing any seeds if desired for a smoother texture.
- Transfer the cooled, toasted pumpkin seeds to a food processor or traditional molcajete (stone mortar and pestle).
- Grind the pumpkin seeds until they form a fine, slightly coarse powder with a sandy texture.
- Add diced tomatoes to the ground pumpkin seeds and pulse or mix to combine.
- Pour in the fresh orange juice, which will help blend the ingredients and add a bright, citrusy note to the salsa.
- Season with salt to taste, adjusting the amount gradually and tasting as you go.
- If desired, finely chop chili peppers and mix them in for added heat and complexity.
- Stir the salsa thoroughly to ensure all ingredients are well incorporated.
- Chill in the refrigerator for 30 minutes before serving to allow flavors to meld together.
- Serve as a dip with tortilla chips, as a topping for tacos, or as a condiment for grilled meats.
Tips
- Use raw, unsalted pumpkin seeds for the most authentic flavor and control over seasoning.
- Toast seeds slowly and attentively – they can burn quickly, so keep stirring and watch for a golden-brown color.
- For a smoother texture, you can strain the salsa through a fine-mesh sieve after mixing.
- If you don't have a food processor, a traditional molcajete or mortar and pestle will give you an even more authentic preparation.
- Adjust the orange juice and chili peppers to balance tanginess and heat according to your preference.
- Let the salsa rest in the refrigerator for at least 30 minutes to allow the flavors to fully develop and meld together.
- For best results, consume within 2-3 days and store in an airtight container in the refrigerator.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 10g
Fat: 20g
Saturated Fat: g
Cholesterol: 0mg
