Sikil Pak (Mayan Dip)

Sikil Pak (Mayan Dip)

Ingredients

  • 16 ozPumpkin seeds
  • 14.5 ozFire roasted tomatoes (canned)
  • 107 mlOrange juice
  • 145 mlLime juice
  • 1 pepperHabanero pepper
  • 0.6 tbspSalt
serving

Directions

  1. Step 1: Toast pumpkin seeds: put pumpkin seeds on a pan with no oil at medium heat stirring often until gold and toasted for 3 - 5 minutes. Set aside to cool.
  2. Step 2: Roast habanero pepper: add the habanero pepper whole to pan on medium-high heat until charred and soft in middle, about 10 - 15 minutes.
  3. Step 3: Allow habanero pepper to cool enough to destem and deseed it.
  4. Step 4: Reserve seeds for topping
  5. Step 5: Blend pepitas into powder, set aside
  6. Step 6: Add orange and lime juice, blend
  7. Step 7: Add tomatoes, peppers, salt, lime juice, orange juice into blender. Blend
  8. Step 8: Pour blended mixture into bowl
  9. Step 9: Slowly add pepitas into bowl and mix
  10. Step 10: Top with pepitas, cilantro, onions, etc

Tips

  • Toast pepitas carefully: Be mindful of the temperature and timing when toasting the pepitas. Stir almost constantly. They tend to toast unevenly and burn quickly.
  • Test 1: test 1
  • Test 2: Testing 2 Jan 9
  • Test 3: test 3 Jan 15