Mexican cuisine · Salads & Mezze

Sikil Pak (Pumpkin Seed Dip)

A Yucatecan dip of toasted pumpkin seeds and charred tomato, spiked with fiery habanero.

Ingredients · for 6 servings

• 200 g pumpkin seeds
• 4 tomatoes
• 1/2 white onion
• 1 habanero chile
• 1/2 bunch cilantro
• 4 scallions
• 4 tbsp bitter orange juice (or 3 tbsp orange juice + 1 tbsp lime juice)
• 1 tsp salt
• 200 g tortilla chips

Instructions

1. Toast the pumpkin seeds in a dry pan over medium heat for 4–5 min., until they pop and smell nutty; transfer immediately to a plate and let cool.
2. In the same pan, roast the tomatoes, onion half and habanero without fat for 8–10 min., turning, until the skins are blackened in spots and the tomatoes are soft.
3. Stem the habanero and remove the seeds according to desired heat; roughly crush the tomatoes, leaving the skins on.
4. Finely grind the cooled pumpkin seeds in a blender or mortar until you get a coarse, slightly oily meal.
5. Add the tomatoes, onion and habanero, blend briefly with the bitter orange juice and salt until a thick, spreadable paste forms – add water a spoonful at a time if needed.
6. Stir in the chopped cilantro and scallions, transfer to a bowl and serve lukewarm with tortilla chips.