← Nouns Cooking · Mexican

Ingredients

• 150 g hulled pumpkin seeds (pepitas)
• 2 Tomato
• ½ habanero chilli (or more to taste)
• 2 tbsp white onion, chopped
• 1 handful Coriander (cilantro)
• 1 lime, juiced
• 1 tsp Salt
• 200 g Tortilla chips

Method

1. Toast the pumpkin seeds in a dry frying pan over medium heat for 4–5 min, stirring constantly, until they puff, pop and turn golden. Cool, then grind to a fine powder in a spice grinder or blender.
2. Char the tomatoes and habanero in the same dry pan (or under the grill) for 8–10 min, turning, until blackened in spots and soft.
3. Blend the ground seeds, tomatoes, habanero, onion, coriander, lime juice and salt with a few spoonfuls of water until thick and creamy, like hummus.
4. Taste for salt and heat, then serve with tortilla chips and sliced cucumber or jícama.

Tips

• Habanero is fierce: add half first, blend, taste, then decide.
• The dip thickens as it stands; stir in a little water to loosen it.
• Wear gloves to handle the cut habanero, or wash your hands well straight after. Most tortilla chips are gluten-free, but check the label if you need them to be.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please Rick Bayless