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Hearty Pumpkin Seed Salsa
Enjoy with crisp, sliced bell peppers for a low-carb crunch.
Serve as a topping for grilled chicken or fish.
Use as a side dish for a refreshing and protein-packed meal.
1 cup pumpkin seeds (pepitas)
1 cup cherry tomatoes, diced
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeds removed and finely chopped
2 cloves garlic, minced
Juice of 2 limes
2 tablespoons olive oil
Salt and pepper to taste
Toast the Pumpkin Seeds: In a dry skillet over medium heat, toast the pumpkin seeds until they start to pop and turn golden brown. Stir frequently to prevent burning. Once toasted, set aside to cool.
Prepare the Salsa Base: In a mixing bowl, combine the cherry tomatoes, red onion, cilantro, jalapeño, and garlic.
Add Pumpkin Seeds: Once the pumpkin seeds are cooled, add them to the salsa mixture.
Dress the Salsa: Drizzle the lime juice and olive oil over the salsa. Season with salt and pepper to taste. Gently toss to combine.
Chill and Serve: Allow the salsa to chill in the refrigerator for at least 30 minutes to let the flavors meld. Serve chilled.
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