Pumpkin Seed Chile Dipping Sauce
Main
Vegan Verified
Toasted pumpkin and chile seeds add fiery, smoky, nutty flavor to this herbaceous tzirita dip.
Ingredients
- 3/4 cup peeled pumpkin seeds plus extra to garnish
- 1/4 cup dried morita chile seeds or other chile seeds
- 1 onion cut into wedges
- 1 bunch peppermint leaves only
- 1 bunch cilantro
- 2 large tomatillos husks removed
- 1/4 teaspoon salt
- tortilla chips to serve
Nutrition
4 servings
180
calories
8g
protein
12g
carbs
12g
fat
3g
fiber
Instructions (click to mark complete)
1
In a dry non-stick frying pan or skillet over medium-high heat, toast pumpkin seeds and chile seeds until golden
In a dry non-stick frying pan or skillet over medium-high heat, toast pumpkin seeds and chile seeds until golden. Remove from pan and set aside. Into pan add onion and dry-roast, turning, until nicely charred.
2
Into a food processor or blender, add toasted seeds, onion, peppermint, cilantro, tomatillos, and salt, and blend until smooth, adding a splash of water if needed
Into a food processor or blender, add toasted seeds, onion, peppermint, cilantro, tomatillos, and salt, and blend until smooth, adding a splash of water if needed. Serve in a bowl as a dipping sauce with tortilla chips.
Original source: https://vegnews.com/recipes/vegan-tzirita-chile...