CHIPOTLE-PEPITA SALSA

Chipotle-Pepita Salsa image

Provided by Dancer

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup pumpkin seeds
6 large roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
2 canned chipotle chiles, chopped (smoked jalapeno peppers)
1 tablespoon adobo sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons freshly squeezed lime juice

Steps:

Heat oven to 400º F degrees.
Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
Remove from oven and let cool.
In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
Stir in the lime juice.
Refrigerate salsa for at least 1 hour to allow flavors to combine.
Bring salsa to room temperature for 30 minutes before service.
Great with fish.

Nutrition Facts : Calories 264.1, Fat 19.8, SaturatedFat 3.5, Sodium 310.9, Carbohydrate 16.7, Fiber 3.8, Sugar 5.8, Protein 10.4

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