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Pumpkin Seed Salsa

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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.

Ingredients

Scale

  • 1 cup hulled pumpkin seeds (pepitas)

  • 4 medium tomatillos, husked and rinsed

  • 1 jalapeño or serrano pepper (stem removed; seeds optional for less heat)

  • 1 small garlic clove

  • 1/4 cup chopped white onion

  • 1/2 cup fresh cilantro leaves

  • 1/2 tsp salt (or to taste)

  • 1/2 to 3/4 cup water (adjust for texture)

  • 1 tbsp lime juice

Instructions

  • 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.

 

  • Taste and Adjust:
    Add more salt, lime juice, or water as needed. The salsa will thicken slightly as it sits.

Notes

  • Store in the fridge for up to 5 days. It may thicken over time—just stir in a splash of water to loosen.

  • Want it spicier? Add a second chili or use a serrano instead of jalapeño.

  • For extra richness, add a drizzle of olive oil or a handful of roasted pumpkin seeds on top before serving.

Find it online: https://ukfinda.com/pumpkin-seed-salsa/