Best Pumpkin Seed Salsa Recipes

ROASTED CHICKEN WITH PUMPKIN SEED SALSA

Steps:

• 1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
• 2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
• 3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

PUMPKIN SEED SALSA

Steps:

• Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.

PUMPKIN SEED (PEPITA) SALSA

Steps:

• Preheat broiler.
• On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
• Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
• In a medium bowl, combine all ingredients and mix.
• Can be refrigerated for up to 1 week.
• Serve cold or room temperature.

BARBECUE PORK KEBABS WITH BLISTERED-CHILE-PUMPKIN SEED SALSA

Steps:

• Make the salsa:
• Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.
• Make the pork kebabs:
• Freeze pork until very firm around the edges, 20-30 minutes. Slice 1/4" thick, then cut crosswise into 1 1/2"-2" strips if needed. Cover and chill until ready to grill.
• Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.
• Do Ahead
• Salsa can be made 1 day ahead. Cover and chill. Dry rub can be made 1 month ahead; store airtight at room temperature.

CEDAR-PLANKED SHRIMP WITH CHIPOTLE-PUMPKIN SEED SALSA

Steps:

• Prepare barbecue (high heat). Place bell peppers on grill rack. Cover and grill until peppers are blistered and blackened on all sides, turning frequently, about 15 minutes. (Or char peppers over gas flame or in broiler until blackened on all sides.) Enclose peppers in paper bag and let stand 10 minutes. Peel, seed, and coarsely chop peppers.
• Sauté pepitas in small dry skillet over medium heat until lightly toasted, about 5 minutes. Remove from heat and cool in skillet.
• With processor running, drop garlic cloves through feed tube and finely chop. Add bell peppers, pepitas, chipotle chile, vinegar, and oregano and process until finely chopped. With machine running, gradually add oil and process until mixture is almost smooth. Season salsa to taste with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.
• Prepare barbecue (medium-high heat).. Place cedar planks on hot grill rack and heat until cedar begins to smoke, 10 to 20 minutes depending on thickness of cedar. Turn cedar planks over. Arrange 12 shrimp on each plank. Cover and grill shrimp without turning until just opaque in center, about 5 minutes. Transfer planks with shrimp to heatproof platter. Serve hot or at room temperature with salsa for dipping.
• * Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
• More info: Look for cedar planks at cookware stores or order them online from fireandflavor.com or natures-cuisine.com. Look for planks that are about 3/4 inch thick (thinner ones can burn and warp on the grill). Be sure to buy natural planks, which are sometimes labeled "untreated." Avoid cedar shingles, as they may be treated with chemicals. When soaking planks, weigh them down so they're covered by the water.