Pumpkin Seed Salsa, also known as Sikil Pak, is a rich, earthy Mexican dip made from toasted pumpkin seeds, roasted tomatoes or tomatillos, garlic, and chiles. Creamy without any dairy and packed with nutty, smoky flavor, this salsa is a Yucatán classic that’s perfect for dipping chips, spooning over grilled meats, or adding depth to tacos and bowls.
Why You’ll Love This Recipe
This salsa is unlike any you’ve tried before—smooth, nutty, and layered with roasted goodness. It’s naturally vegan, gluten-free, and full of protein from the pepitas. You’ll love how quickly it comes together with simple ingredients and how versatile it is, whether served as a dip, a spread, or a bold topping for grilled veggies and meats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Raw, hulled pumpkin seeds (pepitas)
- Tomatoes or tomatillos
- Garlic cloves
- Serrano or jalapeño peppers
- White onion
- Fresh cilantro (optional)
- Lime juice
- Salt
- Water (as needed to adjust consistency)
Directions
- Toast the pumpkin seeds: In a dry skillet over medium heat, toast the pepitas until they puff up and begin to pop—about 3–5 minutes. Stir constantly and remove from heat as soon as they’re golden. Let cool.
- Roast the vegetables: Char the tomatoes or tomatillos, garlic, onion, and chiles on a dry skillet or under a broiler until blistered and softened, about 10 minutes.
- Blend the salsa: In a blender or food processor, combine the toasted pumpkin seeds, roasted vegetables, lime juice, salt, and a splash of water. Blend until thick and creamy, adding more water as needed to reach desired consistency.
- Taste and adjust: Add more lime juice or salt to balance the flavor, and optionally blend in a handful of cilantro for brightness.
- Serve: Spoon into a bowl and serve at room temperature or slightly chilled.
Servings and timing
This recipe makes about 2 cups of salsa.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Spicy version: Add more chiles or use a habanero for extra heat.
- Chunkier texture: Pulse blend for a more rustic, textured dip.
- With avocado: Blend in half an avocado for added creaminess.
- Green version: Use tomatillos instead of tomatoes for a tangier, verde-style sikil pak.
- Yucatán-style: Add a touch of orange juice or bitter orange juice for traditional flair.
Storage/reheating
Store Pumpkin Seed Salsa in an airtight container in the refrigerator for up to 5 days. Stir before serving. It can be frozen for up to 1 month—thaw overnight in the fridge and reblend if needed. This salsa is best served cold or at room temperature; no reheating required.
FAQs
What are pepitas?
Pepitas are shelled, raw pumpkin seeds—available at most grocery or Latin markets.
Can I use pre-roasted pepitas?
Yes, just make sure they’re unsalted. Skip toasting them again to avoid burning.
Are tomatoes or tomatillos better?
Both work! Tomatoes give a sweeter flavor; tomatillos offer a tangier, verde-style salsa.
Is this salsa spicy?
It depends on the chiles you use. Serrano is spicier than jalapeño; remove seeds for a milder taste.
Can I make this in a food processor?
Yes, a food processor or high-powered blender works well. Add water slowly to control texture.
Does it contain dairy?
No, it’s completely dairy-free and vegan, though it’s naturally creamy from the pepitas.
Can I use this as a dip or spread?
Absolutely! It’s great with tortilla chips, as a spread for sandwiches or tacos, or spooned over grilled meats.
Can I use canned tomatoes?
Yes, if fresh aren’t available. Just drain them first and consider roasting for added depth.
How can I make this more acidic?
Add more lime juice or a splash of vinegar to brighten the flavor.
What goes well with this salsa?
Try it with tacos al pastor, grilled chicken, roasted veggies, or even as a base for tostadas.
Conclusion
Pumpkin Seed Salsa is a bold, creamy, and nourishing dip that brings something totally unique to the table. With its deep, nutty flavor and roasted veggie base, it’s both rustic and refined—perfect for impressing guests or adding a new favorite to your salsa lineup. Once you try it, you’ll want to keep a jar of it on hand all the time.
PrintPumpkin Seed Salsa
This Pumpkin Seed Salsa, also known as Salsa de Pepita, is earthy, creamy, and full of bold flavor. Made with toasted pepitas (pumpkin seeds), tomatillos, and a touch of spice, it’s a unique twist on salsa that pairs beautifully with tacos, grilled veggies, or simply served with chips. It’s naturally dairy-free, gluten-free, and packed with flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 1/2 cups 1x
- Category: Appetizer, Sauce
- Method: No Bake/No Cook
- Cuisine: Mexican
Ingredients
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1 cup hulled pumpkin seeds (pepitas)
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4 medium tomatillos, husked and rinsed
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1 jalapeño or serrano pepper (stem removed; seeds optional for less heat)
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1 small garlic clove
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1/4 cup chopped white onion
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1/2 cup fresh cilantro leaves
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1/2 tsp salt (or to taste)
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1/2 to 3/4 cup water (adjust for texture)
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1 tbsp lime juice
Instructions
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Toast the Pumpkin Seeds:
In a dry skillet over medium heat, toast the pumpkin seeds until they puff up and start to pop, about 3–5 minutes. Stir constantly to prevent burning. Remove from heat and let cool. -
Cook the Tomatillos and Pepper (Optional for Milder Flavor):
You can either roast, boil, or use them raw depending on your flavor preference. Roasting (under the broiler or in a dry pan) adds smoky flavor, while boiling softens them and mellows the acidity. -
Blend the Salsa:
In a blender or food processor, combine toasted pepitas, tomatillos, pepper, garlic, onion, cilantro, salt, lime juice, and 1/2 cup water. Blend until smooth. Add more water as needed for desired consistency.
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Taste and Adjust:
Add more salt, lime juice, or water as needed. The salsa will thicken slightly as it sits.
Notes
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Store in the fridge for up to 5 days. It may thicken over time—just stir in a splash of water to loosen.
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Want it spicier? Add a second chili or use a serrano instead of jalapeño.
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For extra richness, add a drizzle of olive oil or a handful of roasted pumpkin seeds on top before serving.