Spicy Pumpkin Seed dip

Spicy Pumpkin Seed Dip
Makes roughly 3 cups
Be sure to get pumpkin seeds in a store where people buy them regularly. Pumpkin seed oil is volatile and can go rancid, which is that sour cloudy flavor you may sometimes experience when an oil gets old or stored in a warm area.

You don't have to use fresh tomatillos, it's easier if you don't, but it may be saltier so taste the dip vefore you seaon it. Add more adobo sauce if you like things extra spicy. I think this sauce would be great with chicken as well, especially after looking at the NYT piece last week... http://query.nytimes.com/gst/fullpage.html?res=9507E0D7143BF931A25750C0A96E9C8B63http://query.nytimes.com/gst/fullpage.html?res=9507E0D7143BF931A25750C0A96E9C8B63http://query.nytimes.com/gst/fullpage.html?res=9507E0D7143BF931A25750C0A96E9C8B63

10 ounces (about 2 cups) raw hulled pumpkin seeds or pepitas
20 ounces fresh tomatillos, about 10 large
3 tablespoons extra virgin olive oil
1 small yellow onion, thinly sliced
1 clove garlic, thinly sliced
1 tablespoon, adobo sauce from a can of chilies in adobo
1 teaspoon or fine sea salt
2 tablespoons freshly squeezed lime juice
2 cups loosely packed cilantro leaves, coarsely chopped


Toast pumpkin seeds in a single layer on a sheet pan for 15 minutes at 350∞, stirring the seeds around a couple of times to prevent scorching. Remove from oven, set aside to cool.

Strip the paper off the tomatillos. Rinse them in cool water. Place tomatillos in a small pot covered in cool water. Bring to a gentle simmer and cook for about 12-15 minutes, until the flesh is softened. Drain, and core the stems with a paring knife, set aside.

Meanwhile, heat a medium saucepan over low heat. Add olive oil, onions and garlic, sauté until the onions are translucent, about 35 minutes. Add the tomatillos, mash them with a spoon to break them up. Stir in the adobo sauce, remove from heat and set aside.

Place the cooled pumpkin seeds in the bowl of a food processor with the salt. Pulse to finely grind. Add the tomatillos, onion mixture, lime juice, and cilantro. Pulse until the mixture is chunky-smooth. Serve at room temperature, garnish with additional cilantro leaves.