Advertisement
Chipotle–Pumpkin Seed Salsa
- Serves:
8 to 12
/ Makes about 4 cups - Difficulty
Easy
- Ready in
15 min
By Matt Frazier and Stepfanie Romine
Published 2021
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 1
Method
- 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.
- 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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe