Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.
Recipe information
Yield
Makes about 1½ cups
Ingredients
Preparation
Step 1
Preheat a comal (griddle or skillet) on medium heat. Spread the pumpkin seeds evenly, in one layer. Toast the seeds, flipping and stirring occasionally with a spatula. The seeds should be golden and crispy. Make sure they don’t burn. Remove from heat and let cool.
Step 2
In the same comal, roast the tomatoes and chile habanero, still on medium heat until they are charred on the outside and soft to the touch. If the heat is too high, the tomatoes will not cook through. Let cool.
Step 3
Once cooled, place the toasted pumpkin seeds in the bowl of a molcajete (traditional Mexican volcanic stone mortar and pestle) and grind until very fine. Add the tomatoes and habanero pepper and break them down with the pestle. Once the tomatoes are crushed, using a circular grinding motion continue to work the mixture until smooth and emulsified. This entire step can also be done in a food processor.
Step 4
Mix in chopped cilantro, chives and salt to taste and serve directly in the molcajete with some crispy tortilla chips.
Leave a Review
Reviews (7)
Back to TopSuper simple and tasty! I did add 4 cloves of garlic that I roasted along with the pepper and tomatoes. This will definitely be a go to dip and I think I’ll use it for avocado toast as well!
Katrina A.
Kemmerer, WY
12/30/2022
The first description mentioned squash, however the list of ingredients does not list squash at all. What’s up with that?
Cindy Skinner
Napa CA
9/23/2021
I agree with Cindy. Was there an accidental omission? Would really love to make this, but it's not fun if the recipe is incomplete.
Reba S
S.F. Bay Area
9/23/2021
I'm assuming its the pumpkin (squash) seeds that is the ingredient the intro was referring to...
gg
San Francisco
9/23/2021
These are pumpkin seeds (pepitas).
D.S.
San Francisco, CA
9/23/2021
I can see where the tagline leaves you asking, Squash?? But, pumpkins are squash and were cultivated by natives in Mexico and the Americas. This is your squash reference in the flesh if not so fleshy.
jakmalak
Sacramento, CA
9/23/2021
Quick google search reveals no squash in any recipes for Sikil P'aak. Must be the seeds.
Duffy Dennis
Olympia, Washington
9/23/2021
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