From the Kitchen: Pumpkin Seed Salsa (Sikil Pak)
This recipe is from the very first restaurant I ever worked at when I was 19. I can't remember who came up with it or where it came from but I just remember the first time I tried it. It was the first time I had ever had a salsa that wasn’t tomato or tomatillo based, and I instantly fell in love. It was one of the first moments that really opened my eyes to food and what it was and truly could be.
INGREDIENTS
8 oz Pepitas (pumpkin seeds, without the shell)
2 Medium Jalapenos (remove seeds if you want it less spicy)
1 Small Onions
2 Cloves of Garlic
¾ c Parsley (loosely packed)
¾ c Cilantro (loosely packed)
¼ c Lime Juice
½ c Olive Oil
1 Tbsp Kosher Salt
DIRECTIONS
Cut the onion and jalapenos into smaller pieces. In a food processor, first add the onion, garlic, and jalapenos. Blend until they are minced into small pieces.
Then combine all remaining ingredients except the olive oil. Blend until the mixture begins to combine, slowly adding in the olive oil. Once blended to a thick, but still coarse, consistency it's finished.
Serve with tortilla chips or warm pita bread.
—Hunter McCarthy, Head Chef
