Go Back
+ servings

Spicy Chipotle Sunflower Seed Salsa – Recipe

This robust salsa recipe is made with lightly toasted sunflower seeds, seared red bell peppers, fiery serrano peppers and smoky chipotles to make a thick, rich, spicy salsa that is sure to satisfy. Bust out the chips!
Prep Time5 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Appetizer, Salsa
Cuisine: American, Mexican
Keyword: dip, spicy, sunflower seeds
Servings: 10
Calories: 84kcal

Ingredients

  • 4-5 ounces lightly toasted sunflower seeds
  • 1 tablespoon olive oil
  • 1 serrano pepper chopped
  • ½ red bell pepper chopped
  • 1 small Roma tomato chopped
  • 3 garlic cloves chopped
  • 2 ounces chipotle in adobo sauce
  • 3 tablespoons chopped cilantro
  • Juice from ½ a lemon
  • Salt and pepper to taste

Instructions

  • Heat a pan to medium heat and add the sunflower seeds. Dry toast them in the pan a couple minutes. Remove, cool, and add to a food processor.
  • Heat the oil in the same pan and add the peppers. Give them a quick sear and cook about 4-5 minutes to soften them.
  • Add the tomato and cook down 2-3 minutes.
  • Add the garlic and cook for 1 minute, until you can smell that gorgeous garlic. Cool the mixture and add it all to the food processor.
  • Add the chipotle, cilantro, lemon juice and salt and pepper. Process until smooth. The salsa will be thick, like a spread or a paste. You can thin it out if you’d like with more lemon juice, more chipotle, or a bit of water or stock. I like it thick.
  • Adjust for salt and pepper and serve.

Notes

Makes about 1.5 cups.

Nutrition

Calories: 84kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Sodium: 96mg | Potassium: 114mg | Fiber: 1g | Vitamin A: 355IU | Vitamin C: 9.7mg | Calcium: 12mg | Iron: 0.7mg