Chipotle Pumpkin Seed Dip (Chipotle Sikil Pak)
For the holidays, introduce some Latin flair with this easy-to-make pumpkin seed dip made extra flavorful with smoky chipotle peppers in adobo sauce.
The holiday season is upon us, folks! It’s time to start your menu planning. Whether you are hosting the big gathering or traveling to your friends and loved ones, you’ll need to start thinking about what dishes you’ll serve or bring to share.
Everyone has their own holiday traditions, which typically involve a turkey or ham, and while we have no problem with tradition, we often enjoy injecting a bit of Latin flair into our meals no matter what time of year.
So, this year, we’re bringing a batch of Chipotle Pumpkin Seed Dip, or “Chipotle Sikil Pak”, and we’re sure it will disappear quickly.
What exactly IS Sikil Pak? Is it a dip? A spread? A salsa? Truly, it’s a variation of all 3 of these. There are different ways to serve it.
The name itself is Mayan, meaning tomato and pumpkin seeds, which makes up the majority of the traditional dish. It is delicious on its own, but we’re taking it up a notch in flavor and zing by adding in a new, non-traditional ingredient: Chipotle Peppers in Adobo Sauce.
The smoky chipotle flavors help to round out this wonderful dip. Serve it up in a bowl with some chips or crackers. It spreads nice and thick, and depending on how much you process it, either chunky or smooth, all to your own preference.
Here are the ingredients you’ll need for the recipe.
Preparation for this dip is extremely quick and easy. There is very little cooking and you’ll have it done in 15 minutes or less.
How to Make Chipotle Pumpkin Seed Dip – The Recipe Method
Start with the pumpkin seeds. Simply toast them up in a dry pan.
This is just before I started to toast them. You’ll only need about 5 minutes or so. Be careful to not let them burn. You are looking to achieve a light, toasted brown color.
Start with raw pumpkin seeds that are shelled and unsalted. You can always season with your own salt to taste, but you can’t do much once you’ve over salted.
Once the seeds are toasted, cool them and add them to a food processor or molcajete. The molcajete is more traditional and will give you more control over the texture, but the food processor will result in a quicker finish.
Heat the same pan again with a bit of oil and add tomatoes and serrano pepper. If serrano peppers are too spicy for you, you can either omit them altogether or sub in a jalapeno pepper.
Cook them a few minutes, then add the garlic. Cook another minute until the garlic becomes wonderfully fragrant, then pop it all into the food processor, along with the remaining ingredients.
Then process it up!
You can see by the texture that it is somewhere between the silkiness of hummus and the chunkiness of an Italian pesto. Sikil Pak is similar to both of those recipes.
You can keep it a bit more chunky, which is how we prefer it, or achieve a creamier texture by adding a bit of water, a bit more oil, or more chipotle peppers, then continue processing. The choice is yours.
There are numerous ways to vary up the traditional recipe. Some variations I’ve seen include onion or shallots, jalapeno peppers, habanero peppers (YES!), more tomatoes, tomatillos, parsley, and orange juice. As you can see, I’m adding chipotle peppers as a variation of my own. We love it!
Try something different this year for the holidays! Time for some Latin flair!
I thought this might be spicier than it turned out, considering the serrano pepper addition, but the pumpkin seeds and chipotle balance it out nicely. I really LOVE the texture of this dip, so thick and nutty. This flavor combo just rocks.
Check Out Some of My Other Popular Spicy Dip Recipes
Chipotle Pumpkin Seed Dip (Chipotle Sikil Pak) Recipe
- 8 ounces raw pumpkin seeds
- 3 tablespoons olive oil
- 1-2 serrano peppers chopped
- 2-3 small tomatoes roughly chopped
- 3 cloves garlic chopped
- 3.5 ounces La Morena® Chipotle Peppers in Adobo – Or use the whole 7 ounce can for more pronounced chipotle
- ¼ cup chopped cilantro
- Juice from 1 lime
- Orange zest to taste
- Salt and pepper to taste
- Tortilla chips for serving
- Heat a large pan to medium heat and add pumpkin seeds. Dry cook them, tossing occasionally, about 5 minutes until they are lightly browned. Cool and add to a food processor.
- To the same pan, add 1 tablespoon olive oil and heat. Add serranos and tomatoes. Cook 4-5 minutes to soften.
- Add garlic and cook another minute, until garlic is nice and fragrant. Cool and add to the food processor.
- Add chipotle peppers in adobo sauce, cilantro, lime juice and salt and pepper to your personal tastes. Process until smooth. If you’d like a smoother salsa/dip, add a bit of water or a bit more olive oil.
- Scoop into a serving bowl and serve with tortilla chips. Enjoy!