INGREDIENTS

INSTRUCTIONS

Heat a thick frying pan or comal and toast the seeds, turning them
constantly, until the hulls are well browned and crisp (some types of
seeds will start to pop open). Add the hulled pumpkin seeds and toast
for one minute more. Set them aside to cool off. Meanwhile, toast the
chile, turning it from time to time until it is blistered and
black-brown in spots.  Using an electric coffee/spice grinder, grind
the toasted seeds,  together with the salt to a coarse powder. Transfer
to a small  serving bowl.  Blend the tomatoes briefly with 1/3 cup of
the water. Stir into the  ground pumpkin seeds, together with the
coriander, chives, and whole  chile ( if you prefer a more picante
dish, blend the chile with the  tomatoes before mixing them with the
seeds).  Serve it at room temperature, as a dip. The mixture should
have the  consistency of mayonnaise. If it is too thick, you may have
to add a  little more water to dilute it.  Notes: MENU: 1-Begin your
meal with an ancient Mayan dish of  Sikil-p'ak, a pumpkin seed dip to
be served with crisp-fried or  toasted tortillas.  Recipe by: Mexican
Regional Cooking by Diana Kennedy Recipe by  "Pillsbury Kitchens'
Family Cookbook" 1979 edition Posted to  MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Feb 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 783.7mg
Potassium: 146mg
Carbohydrates: 24.8g
Fiber: 2.3g
Sugar: 1.2g
Protein: 3.1g