Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of Mexico with this extraordinary Red Chile and Toasted Pumpkin Seed Salsa. This isn't just another condiment - it's a flavor explosion waiting to transform your ordinary meals into extraordinary culinary experiences. With its perfect balance of smoky, spicy, and nutty notes, this salsa promises to tantalize your senses and add an authentic Mexican touch to any dish.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 dried red chiles
- 1/2 cup pumpkin seeds, toasted
- 2 tomatoes, roasted
- 1 garlic clove
- 1/4 cup onion, diced
- Salt to taste
- Water as needed
Instructions
- Prepare the dried red chiles by removing the stems and seeds. Toast the chiles lightly in a dry skillet over medium heat for 30-45 seconds on each side, being careful not to burn them. This will help release their aromatic oils.
- Place the toasted chiles in a small bowl and cover with hot water. Allow them to rehydrate for 15-20 minutes until they become soft and pliable.
- In the same skillet, toast the pumpkin seeds over medium heat, stirring constantly until they become golden brown and fragrant, about 3-4 minutes. Remove and set aside.
- Roast the tomatoes directly on an open flame or under the broiler, turning occasionally until the skin is charred and blistered on all sides, approximately 5-7 minutes.
- Drain the rehydrated chiles, reserving a small amount of the soaking liquid. Transfer the chiles to a blender.
- Add the roasted tomatoes, garlic clove, diced onion, and toasted pumpkin seeds to the blender.
- Blend the mixture until smooth, adding reserved chile soaking liquid or water as needed to achieve desired consistency.
- Season with salt to taste, and adjust the liquid if the salsa is too thick.
- Transfer to a serving bowl and let the salsa rest for 5-10 minutes to allow the flavors to meld together.
- Serve at room temperature as a dip, sauce, or condiment with your favorite Mexican dishes.
Tips
- Chile Selection Matters: Choose dried chiles that are pliable and glossy, avoiding any that look dull or brittle.
- Toasting Technique: When toasting chiles and pumpkin seeds, keep the heat medium and watch carefully to prevent burning.
- Liquid Consistency: Add soaking liquid or water gradually to control the salsa's thickness.
- Flavor Enhancement: Let the salsa rest for 10-15 minutes before serving to allow flavors to develop fully.
- Storage Tip: This salsa can be refrigerated for up to 5 days, with flavors intensifying over time.
- Customization: Adjust the number of chiles to control heat level according to your preference.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
