Tomato-and-Pumpkinseed Salsa

Name: Tomato-and-Pumpkinseed Salsa
Total time: 30 min
Yield: Yield: About 2 cups
Cuisine: mexican
Ingredients: 2 pounds tomatoes; 1 habanero; 2 cloves garlic; Salt to taste; Ground pumpkinseeds as necessary (recipe here)

By Mark Bittman

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Sikli’ p’aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.

Featured in: Food of the Ancients

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Ingredients

Yield:Yield: About 2 cups

2pounds tomatoes
1habanero
2cloves garlic
Salt to taste
Ground pumpkinseeds as necessary (recipe here)

Ingredient Substitution Guide

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Preparation

Step 1
On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle. Blacken the chili and the garlic at the same time (they will take less time than the tomatoes). Cool and peel the tomatoes and garlic.
Step 2
Put the tomatoes, salt, garlic and about ¼ of the habanero in a food processor and purée; add ½ cup of the pumpkinseed powder and taste. Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.
Step 3
Serve with tortilla chips. (Or anything else.)