Chipotle Pumpkin Seed Dip (Chipotle Sikil Pak) Recipe
Introduce some Latin flair with this easy-to-make pumpkin seed dip recipe made extra flavorful with smoky chipotle peppers in adobo sauce.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 215kcal
- 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!
Calories: 215kcal | Carbohydrates: 5g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Sodium: 211mg | Potassium: 330mg | Fiber: 2g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 6.8mg | Calcium: 21mg | Iron: 2.8mg