Keep some pepitas on hand and you'll always be able to whip up this quick, satisfying spread. I like it best when it's fiery and loaded with lime flavor -- so good!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 4(approx. 2 cups)
Calories: 248kcal
Author: Mexican Please
Ingredients
1cuppepitas (pumpkinseeds)
1/2onion
1-2jalapenos
3garlic cloves
10-12sprigscilantro
handful ofspinach (optional)
juice of2 limes
2tablespoonsolive oil
pinch ofcumin
freshly cracked black pepper
1/2teaspoonsalt (plus more to taste)
splash ofwater (plus more to combine)
Instructions
Add 1 cup of pepitas to a dry skillet over mediumish heat. Let them roast until they are popping and turning golden brown, 4-6 minutes, stirring regularly.
Add the pepitas to a blender or food processor along with 1/2 teaspoon salt, freshly cracked black pepper, and a pinch of cumin. Combine well.
Lightly saute 1/2 onion and 1-2 jalapenos in some oil over medium heat until softened. I use 2 jalapenos but feel free to use less for a milder version. (You can chop roughly as all of this is going in the blender eventually.)
Add 3 cloves of minced garlic to the skillet and saute briefly alongside the onion and jalapeno, then toss it all in the blender with the pepita mixture. Add the remaining ingredients to the blender: 10-12 sprigs of cilantro, a handful of spinach (optional), the juice of 2 limes, 2 tablespoons olive oil, and a splash of water.
Combine well. You'll probably need to add a little more water to get it to combine. I like to keep it chunky, so I add as little water as possible, scraping down the sides and adding small splashes of water as needed.
Take a final taste for seasoning. I added another generous pinch to this batch (so that is close to 3/4 teaspoon total.)
Serve next to tortilla chips, or on your choice of veggies, bagels, etc.
Keep some lime close by as a final burst of acidity really brightens it up. Store leftovers in an airtight container in the fridge.
Notes
I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper portion of the stems that hold the leaves together.