Somewhere between a Mexican salsa macha and a pesto, this herby dip gets an earthy base of toasted pumpkin seeds, tempered by fresh cilantro, lots of zesty lime, and a dash of heat from jalapenos and red chilies. Served with seed crackers, bread, or fresh cut vegetables, this hearty dip will keep everyone going and is easy to pack and serve.
How hot is hot?
Spice is a personal pursuit, and individual peppers can vary in their heat content. To keep things to your liking, work gradually; to keep things mild, slice the jalapeno and remove the seeds, where much of the heat is found. Use half for a mild salsa. Add more as you require.
This recipe was originally published in the April 2025 issue of alive magazine.
Cilantro and Pepita Salsa
Ingredients
- 1/4 cup (60 mL) extra-virgin olive oil
- 3 garlic cloves, peeled
- 1/2 tsp (2 mL) crushed red pepper flakes
- 1 jalapeno pepper (see tip)
- 1/2 cup (125 mL) raw pumpkin seeds
- 1 bunch cilantro, washed and dried, including stems
- 3 Tbsp (45 mL) lime juice
- 1/4 tsp (1 mL) salt, optional
Directions
01
In large saucepan, heat olive oil on medium-low heat. Add garlic cloves, red pepper flakes, and jalapeno. Sauté on low heat, for 3 to 5 minutes, until garlic is light golden, stirring so garlic gets an even colour and doesn’t burn.
02
With slotted spoon, remove garlic and jalapeno to bowl of food processor. Add pumpkin seeds to heat and continue to stir, for about 5 minutes, until seeds are lightly toasted. Remove from heat.
03
Allow pumpkin seed and oil mixture to cool. Once cool, add mixture to food processor with cilantro and lime juice. Blend to a smooth paste, taste for flavour, and season with salt, if necessary. Serve with cut vegetables, baguette slices, or your favourite seed crackers.
