Pepita Habanero Dip Recipes

Steps:

• 1. In a large skillet set over medium-low heat, toast the pumpkin seeds, stirring frequently, until puffed and slightly browned, about 5 minutes. Transfer the pumpkin seeds to the bowl of a food processor and set aside to cool. 2. Add the habaneros to the skillet and toast, turning occasionally, until they have softened and browned, about 5 minutes. Let the habaneros cool slightly, then halve them lengthwise and discard the seeds and stem. Set aside. 3. Bring a medium saucepan of lightly salted water to a boil over high heat. Meanwhile, cut a small, shallow X into the bottom of each tomato. Add the tomatoes to the saucepan, reduce the heat to medium and simmer until the skins loosen and the tomatoes soften, about 10 minutes. Drain the tomatoes, cool slightly and then remove and discard the skins. 4. Add 2 teaspoons kosher salt to the bowl of the food processor and grind the pumpkin seeds and salt into a coarse powder. Add the habaneros, tomatoes, chives and cilantro and blend until smooth. (If the dip appears too thick, add water by the tablespoon until the consistency is similar to that of a loose nut butter.) 5. Season the dip with additional salt, if needed. Transfer to a serving bowl and serve immediately with tortilla chips for dipping.

Steps:

• Preheat a comal (griddle or skillet) on medium heat. Spread the pumpkin seeds evenly, in one layer. Toast the seeds, flipping and stirring occasionally with a spatula. The seeds should be golden and crispy. Make sure they don't burn. Remove from heat and let cool.
• In the same comal, roast the tomatoes and chile habanero, still on medium heat until they are charred on the outside and soft to the touch. If the heat is too high, the tomatoes will not cook through. Let cool.
• Once cooled, place the toasted pumpkin seeds in the bowl of a molcajete (traditional Mexican volcanic stone mortar and pestle) and grind until very fine. Add the tomatoes and habanero pepper and break them down with the pestle. Once the tomatoes are crushed, using a circular grinding motion continue to work the mixture until smooth and emulsified. This entire step can also be done in a food processor.
• Mix in chopped cilantro, chives and salt to taste and serve directly in the molcajete with some crispy tortilla chips.

Steps:

• 1. In a large skillet set over medium-low heat, toast the pumpkin seeds, stirring frequently, until puffed and slightly browned, about 5 minutes. Transfer the pumpkin seeds to the bowl of a food processor and set aside to cool. 2. Add the habaneros to the skillet and toast, turning occasionally, until they have softened and browned, about 5 minutes. Let the habaneros cool slightly, then halve them lengthwise and discard the seeds and stem. Set aside. 3. Bring a medium saucepan of lightly salted water to a boil over high heat. Meanwhile, cut a small, shallow X into the bottom of each tomato. Add the tomatoes to the saucepan, reduce the heat to medium and simmer until the skins loosen and the tomatoes soften, about 10 minutes. Drain the tomatoes, cool slightly and then remove and discard the skins. 4. Add 2 teaspoons kosher salt to the bowl of the food processor and grind the pumpkin seeds and salt into a coarse powder. Add the habaneros, tomatoes, chives and cilantro and blend until smooth. (If the dip appears too thick, add water by the tablespoon until the consistency is similar to that of a loose nut butter.) 5. Season the dip with additional salt, if needed. Transfer to a serving bowl and serve immediately with tortilla chips for dipping.