Pepita & Chilli Salsa Recipe

Pepita & Chilli Salsa Recipe

Pepita & Chilli Salsa Recipe

Ingredients
10
Servings
16
Toasted pepitas (pumpkin seeds) and spicy Chillies de arbol give this fresh tomato salsa a nutty, smoky flavour contrasted with the tang of orange juice. Garnish with coriander and serve with grilled chicken or fish, tortilla chips or tacos.
Ingredients
  • 75 gram (3 ounce) pepitas (pumpkin seeds)

  • 8 chillies de arbol, dried

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 4 plum tomatoes, seeded and chopped

  • 150 millilitre (¼ pint) orange juice

  • 1 tablespoons Oregano

  • ¾ teaspoon Sea Salt

  • 1 teaspoon Smoked Paprika

  • 1 teaspoon Coriander Leaf

Key Products
Oregano

Product Information

£ 1.70/unit,7g
Smoked Paprika

Product Information

£ 2.00/unit,40g
Coriander Leaf

Product Information

£ 1.85/unit,7g

Instructions

  • 1 Place the dried chillies in a steamer and gently steam for 10 minutes. Meanwhile toast pumpkin seeds in a pan over a medium heat for 4-5 minutes, or until fragrant and golden brown, stirring occasionally. Reserve 2 tbs for garnish and place remaining pepitas in a blender.
  • 2 When chillies have steamed, remove the seeds and toast the chillies in the same pan on a medium-high heat for 30 seconds, or until they begin to blister and change colour. Add to the blender with the pepitas and blend on a high speed until the mixture is ground.
  • 3 Heat 1 tbs of oil in a pan on a medium high heat. Add the onion and fry for 5-6 minutes or until slightly charred then add to the blender. Add remaining oil and the tomatoes to the pan, cook for 4-5 minutes, or until tomatoes are softened, stirring occasionally. Place tomatoes in blender, along with orange juice, Oregano, Salt, Smoked Paprika and Coriander Leaf. Blend until coarsely ground, then spoon into a serving bowl.
  • 4 Chop reserved pepitas and use to garnish with Coriander Leaf.

Nutritional Information

Typical Values Amount