Sunday, October 11, 2009

SALSA SUNDAY: Save your pumpkin seeds for salsa

Pumpkin seeds -- aka pepitas -- are delicious roasted and salted. You can buy pepitas already roasted and salted, but it's more fun -- and easy -- to do yourself. Simply capture them from the kids' Halloween pumpkin carving.

The seeds should be soaked for 10-15 minutes, cleaned, dried and spread on a cookie sheet with a drizzle of olive oil and sprinkling of coarse salt (sea or Kosher). Roast in a 350-degree oven for 20-25 minutes, checking them after 10-15 minutes and stirring them. Taste one to test for doneness. Aim to finish with about 1 cup of seeds.

After the seeds cool, place them in a blender or food processor. Add 4-5 diced tomatillos, 1 diced and seeded anaheim chile, 2 diced and seeded jalapeños, a dash of white vinegar, juice of 1 lime, salt and pepper to taste. Blend or process the ingredients to smoothness.

Pepita salsa can be served with chicken, beef or fish.

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