* Exported from MasterCook *
Pumpkin Seed Dip Sauce - Mayan Sikil-pak
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 roma tomatoes
1/2 medium onion -- cut in half
1/3 habanero chili pepper -- or to taste
1/4 teaspoon sea salt -- to taste
1 cup toasted pumpkin seeds
Freshly ground pepper
3 tablespoons chopped cilantro
1 tablespoon capers
1/4 cup stock -- to 1 cup as needed (the original calls for water). Also V8 Spicy, broth, or other vegetables juices will work.
In a dry, heavy skillet over medium-high heat, roast the tomatoes, onion
and chili pepper, turning to cook evenly, about 30 minutes.
Grind the pumpkin seeds in a blender with 1/4 teaspoon salt; transfer to a
bowl. Pureé the roasted vegetables, cilantro and capers, adding the stock
as needed for a smooth consistency; return the ground pumpkin seeds to the
blender. Add remaining stock; process until smooth. (You might have to
stop to scrape down the inside of the blender.) Serve the sauce over the
[2favorite], with sides of steamed vegetables and rice, if you like.
Serves 4
AuthorNote: Such is the case with our recent trip to Sayulita, Mexico, a
quiet beach town about an hour north of the popular resort city Puerto
Vallarta. While there, a personal chef cooked for us on three nights. We
loved Sofia Silva's cooking so much -- her sauces for chicken and pork,
her luscious chocolate cake flavored with chilies and her coffee-spiked
flan -- that we were delighted with her generosity in sharing her recipes.
Among the dishes, a toasted pumpkin seed dip, served with tortilla chips,
was especially surprising -- so thick and smoky and rich. (Silva explains
that the dip is a Yucatan peninsula dish called sikil-pak in Mayan.) We
couldn't get enough, and I knew I would make it back home.
To make Silva's version, use 1/4 cup water instead of the broth. (And if
you're ever in Sayulita, contact Silva at www.sayulitachef.com.)
TIPS:
Add broth to pumpkin seed dip and it becomes a sauce for [2Favorite].
• To save time, we used already toasted pumpkin seeds, but you might get
deeper flavor by toasting your own, as Silva does. Heat in a heavy skillet
over low heat, stirring often, until toasted, 20-25 minutes.
• This recipe makes a generous amount; refrigerate and use over
[shlFavorite], swirled into soups or spread on sandwiches.
ChupaNote: I used a whole jalapeno, and added cayenne pepper at the end.
Cuisine:
"Mexican"
Source:
"Detroit Free Press, Feb 16, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 315 Calories; 24g Fat (63.5%
calories from fat); 19g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 154mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat;
1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
