Ingredients
-
1
-
6
-
1/2
-
3
-
1/2
-
1
-
1
-
1/2
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
2
Directions
Chipotle-Pepita Salsa, , Just the right amount of spicy and smoky A great all-purpose salsa with an appealing crunchiness , I really enjoyed this unusual salsa The chipolte gives it a smokey richness The pepitas give a crunch and a surprising nutty taste It has a rich, spicy bite, not that burning hot taste you get from some salsas I toasted my cup of pumpkin seeds and after I put them in I noticed the recipe actually only uses 1/2 a cup Oh well It is so good I won’t take off a star Not like any other salsa I have tried
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Steps
|
1
Done
|
Heat Oven to 400 F Degrees. |
|
2
Done
|
Spread Pumpkin Seeds on a Baking Sheet and Toast Until They Begin to Pop and Turn Brown, About 5 Minutes. |
|
3
Done
|
Remove from Oven and Let Cool. |
|
4
Done
|
in a Blender, Combine the Chopped Tomato, Onion, Garlic, Cilantro, Cumin, Coriander, Chili Powder, Chipotles, Adobo Sauce, Olive Oil, Salt, Sugar, and 1/2 Cup of the Toasted Pumpkin Seeds. |
|
5
Done
|
Stir in the Lime Juice. |
|
6
Done
|
Refrigerate Salsa For at Least 1 Hour to Allow Flavors to Combine. |
|
7
Done
|
Bring Salsa to Room Temperature For 30 Minutes Before Service. |
|
8
Done
|
Great With Fish. |
