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 mins
Cook Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer, Salsa
Cuisine: American, Mexican
Keyword: dip, spicy, sunflower seeds
Servings: 10
Calories: 84kcal
- 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
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.
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