Matt Frazier, Stepfanie Romine

Chipotle–Pumpkin Seed Salsa

Preparation info
  • Serves:

    8 to 12

    / Makes about 4 cups
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life
The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

Chips and salsa are a popular snack, but it’s so easy to plow through those tiny store-bought jars of salsa—so we make our own when time allows. In this recipe, the pumpkin seeds thicken the salsa and add texture and nutrition (fiber, protein, iron, and zinc). Use the higher amount of chipotles if you prefer more smokiness and heat.

Ingredients

  • ½ cup (80 g) raw pumpkin seeds
  • 1 yellow onion, diced

Method

  1. Place a medium skillet over low heat and add the pumpkin seeds. Toast, stirring often, until fragrant and light brown, about 3 minutes. Transfer to a medium bowl and set aside.
  2. Increase the heat to medium-high, then add the onion and garlic. (Add a splash of water if the pan looks dry or garlic begins to brown.) Cook, stirring occasionally to avoid burning, abo