Smoky Pepita Salsa

Smoky Pepita Salsa 

1 cup raw pepitas (pumpkin seeds, peeled)
1 giant tomato
1 Tbs. extra virgin olive oil
1/4 tsp. hickory smoked salt
1/8 tsp. ground black pepper

 

In a dry skillet, over medium heat, toast the pepitas until golden brown, stirring or tossing constantly to ensure the seeds don’t burn. 

Set aside. 

Over an open flame or under the broiler, roast the whole tomato for about 2-3 minutes on each side (holding with tongs over the flame or under the broiler). 

After about 7-10 minutes the tomato will be blistered and done.

Combine the toasted seeds and tomato with the olive oil, smoked salt, and black pepper. Process until smooth.

 

Serve as an accompaniment to homemade tortilla chips and guac, Lime Parsnip Puree, and Fire Roasted Green Tomato and Chile Salsa; even try it with some carne asada.

 

yum. Yum. Yum. and YUM!!!