Pepitas are the star of this exotic and spicy Mayan dip that can be used as a gluten-free appetizer, spread, or condiment. Think of sikil pak as the new Yucatecan guacamole. Voice of the Experiencer: Open the kitchen window and turn on the ventilation fan while roasting the habanero. The two peppers used weren’t overly spicy, but the smoke produced when grilling them felt like my nostrils had been flamethrower-grilled. You can opt for mild chilies such as jalapenos. Serve this dip with corn tortilla chips, pita bread, or anything else that tickles your fancy. I really enjoyed it.
1 cup raw pumpkin seeds (pepitas)
2 plum tomatoes
1-2 habanero peppers, halved and seeded
1/2 onion, sliced into 1/4 inch thick discs
2 cloves of garlic (chopped)
1 piece of orange juice
juice of 1 lime
1 teaspoon orange peel
1/2 teaspoon salt
¼ cup chopped coriander
— Bake the pumpkin seeds in a dry skillet over medium heat for 5-10 minutes, stirring constantly, until they start popping and are golden brown. Transfer them to a plate and let cool.
— Place the tomato, bell pepper and onion slices on a small baking sheet and cook until browned, then flip over to brown both sides. When they have cooled slightly, remove the darkest skins from the tomatoes and peppers.
— In a food processor, grind the chilled pumpkin seeds to cornmeal consistency.
— Add charred vegetables, garlic, orange juice, lime juice, orange juice, orange zest and salt. Process until smooth.
— Stir in the chopped cilantro, but do not process. Transfer the mixture to a serving bowl and garnish with coriander sprigs.
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