Food recipes
Pumpkin Seed Salsa
Pumpkin Seed Salsa
Ingredients:
1 large tomato, quartered 15 to 20 minutes.
10 cloves garlic, peeled
3 tablespoons (45 ml) olive oil, divided While the vegetables are in the oven, toast the pumpkin seeds. Heat
Directions:
1⁄ 4 cup (16 g) hulled pumpkin seeds the remaining oil with the ground cumin; add the seeds and cook over
1 teaspoon (3 g) ground cumin medium heat until browned and fragrant. Allow to cool and then chop
Juice from 1 lime roughly by hand or in a food processor.
1 tablespoon (15 ml) sherry vinegar
1⁄
4
teaspoon Mexican oregano, toasted Remove the skins from the peppers. Add cooked vegetables to a food
1⁄
2
cup (120 ml) water processor with the lime juice, vinegar, oregano, and water. Pulse a few
Salt times until you reach a chunky consistency. Transfer to a bowl and stir
in pumpkin seeds. Salt to taste. This salsa tastes best the day it is
made.
Use this salsa as your
secret weapon to elevate Yield: 2 cups (500 g)
many dishes—even non-
Mexican ones. Make it
year-round but especially
in the summer when ripe,
home-grown tomatoes are
plentiful.
214 The Flavorful Kitchen Cookbook CHAPTER 6: Exotic Flavors 215
188-233_19405.indd 215 5/20/10 8:48:02 PM
188-233.indd 215 4/29/13 1:40 PM
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05-C56894 ##117755 DDttpp::221166 PPaaggee::221144 ##117755 DDttpp::221166 PPaaggee::221155
LATIN AMERICAN FLAIR”
CACTUS + CHAYOTE + APPLE
This combination takes advantage of some underutilized ingredients found more exten-
sively in Latin American cuisine. The unique flavor and texture of cactus (also known
as nopales) and the mild crispness of chayote come together with the familiar taste of
sweet apple to create a dynamic flavor combination.
The application recipe prepares a savory-sweet salad. You can also try the combination
as a salsa or in a soup. These flavors interact nicely with lime, chile pepper, and citrus.
CACTUS
Don’t let the preparation of cactus intimidate you or be an obstacle in your cooking.
You must remove the thorns and spines, but you can usually accomplish this with a veg-
etable peeler or knife. It’s no more time consuming than peeling potatoes. Serve cactus
raw, grilled, or boiled—but be careful not to overcook it, which often creates a slimy
Ingredients:
1 large tomato, quartered 15 to 20 minutes.
10 cloves garlic, peeled
3 tablespoons (45 ml) olive oil, divided While the vegetables are in the oven, toast the pumpkin seeds. Heat
Directions:
1⁄ 4 cup (16 g) hulled pumpkin seeds the remaining oil with the ground cumin; add the seeds and cook over
1 teaspoon (3 g) ground cumin medium heat until browned and fragrant. Allow to cool and then chop
Juice from 1 lime roughly by hand or in a food processor.
1 tablespoon (15 ml) sherry vinegar
1⁄
4
teaspoon Mexican oregano, toasted Remove the skins from the peppers. Add cooked vegetables to a food
1⁄
2
cup (120 ml) water processor with the lime juice, vinegar, oregano, and water. Pulse a few
Salt times until you reach a chunky consistency. Transfer to a bowl and stir
in pumpkin seeds. Salt to taste. This salsa tastes best the day it is
made.
Use this salsa as your
secret weapon to elevate Yield: 2 cups (500 g)
many dishes—even non-
Mexican ones. Make it
year-round but especially
in the summer when ripe,
home-grown tomatoes are
plentiful.
214 The Flavorful Kitchen Cookbook CHAPTER 6: Exotic Flavors 215
188-233_19405.indd 215 5/20/10 8:48:02 PM
188-233.indd 215 4/29/13 1:40 PM
JJoobb::0055--1199440055 TTiittllee::FFWW--CCooookk’’ss BBooookk ooff IInntteennssee FFllaavvoorrss ((RRAAYY)) (Text) Job:05-19405 J oTbit:l0e5:F-1W9-4C0o5o kT’istl Be:oFoWk -oFfl aIvnoternfusle KFiltacvhoerns
05-C56894 ##117755 DDttpp::221166 PPaaggee::221144 ##117755 DDttpp::221166 PPaaggee::221155
LATIN AMERICAN FLAIR”
CACTUS + CHAYOTE + APPLE
This combination takes advantage of some underutilized ingredients found more exten-
sively in Latin American cuisine. The unique flavor and texture of cactus (also known
as nopales) and the mild crispness of chayote come together with the familiar taste of
sweet apple to create a dynamic flavor combination.
The application recipe prepares a savory-sweet salad. You can also try the combination
as a salsa or in a soup. These flavors interact nicely with lime, chile pepper, and citrus.
CACTUS
Don’t let the preparation of cactus intimidate you or be an obstacle in your cooking.
You must remove the thorns and spines, but you can usually accomplish this with a veg-
etable peeler or knife. It’s no more time consuming than peeling potatoes. Serve cactus
raw, grilled, or boiled—but be careful not to overcook it, which often creates a slimy
Printed from https://recipe.bluelayer.org/recipe/69950/pumpkin-seed-salsa