Green Pumpkin Seed Salsa

  • From Cooking Channel
Total Time:
35 min
10 min
Inactive Prep:
15 min
10 min
About 2 cups


  • 1/4 cup extra-virgin olive oil
  • 1 cup pepitas (hulled pumpkin seeds)
  • 1 serrano chile, halved and thinly sliced
  • Fine salt
  • 2 cloves garlic, finely minced
  • 1/2 pound tomatillos, husks and cores removed, rinsed well and quartered
  • 2 scallions, thinly sliced
  • 1/2 cup fresh cilantro leaves and soft stems, plus additional leaves for garnish
  • Juice of 1 lime (about 2 tablespoons)
  • Tortilla chips, for serving


Heat the oil in a medium skillet over medium heat. Add the pumpkin seeds, chile and 1/4 teaspoon salt, and cook, stirring occasionally, until some of the seeds start to puff and lightly brown, 6 to 8 minutes. Reserve a tablespoon of the toasted seeds to use as a garnish. Remove the skillet from the heat, stir in the garlic and let cool about 15 minutes.

Transfer the cooled pumpkin seed mixture to the bowl of a food processor. Add the tomatillos, scallions, cilantro and lime juice, and process until the mixture is the texture of a very coarse puree. Taste and season with additional salt if needed. Transfer to a serving dish, and garnish with cilantro leaves and the reserved toasted pumpkin seeds. Serve with tortilla chips.

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