Tomato And Pepita Salsa Recipes

Steps:

• In 10-inch skillet, toast pepitas over medium heat 2 to 3 minutes or until slightly brown and some hulls have popped. Set aside.
• In medium bowl, mix tomatoes, chipotle, sauce, onion, cilantro, lime juice and salt. Stir in pepitas, reserving 2 tablespoons for garnish. Serve with chips.

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

Steps:

• Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped. Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending. Transfer salsa to a bowl and season with salt and pepper.
• Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed.

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.