Pepita & Chilli Salsa Recipe

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.

  • 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.

  • 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.

  • 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.

  • Chop reserved pepitas and use to garnish with Coriander Leaf.