| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Maya |
Appetizer, Dip, Mexico, Mcrecipe |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Unhulled raw pumpkin seeds |
| 1/4 |
c |
Hulled raw pumpkin seeds |
| 1 |
|
Chile habanero; or any fresh hot green chile, wiped clean |
| 2 |
md |
(6 oz-each) tomatoes; broiled |
| 1 1/2 |
ts |
Salt; or to taste |
| 2 |
tb |
(heaping) chopped coriander leaves |
| 2 |
tb |
(heaping) chopped chives |
| 2/3 |
c |
Cold water; approximately |
|
|
Tortilla chips |
INSTRUCTIONS
MAKES 1.5 CUPS
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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