Southwestern Pumpkin Seed Dip

1. 1

   Measure the seeds into a small saucepan or skillet, set over medium heat and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes.

2. 2

   Dont let them darken past golden or the dip will taste bitter.

3. 3

   Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.

4. 4

   Roast the tomatoes.

5. 5

   Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler.

6. 6

   Roast until splotchy-black and thoroughly soft, about 6 minutes per side.

7. 7

   Cool.

8. 8

   Peel and chop into 1/4-inch pieces.

9. 9

   In a medium bowl, combine the pumpkinseeds, tomatoes, onion, cilantro, cumin and half of the serrano.

10. 10

    Stir in enough lime juice to give the mixture a dip-like consistency.

11. 11

    Taste and season with salt and more serrano if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.