Pumpkin Seed, Roasted Tomato and Habanero Dip
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- 1 pound ripe Roma tomatoes
- 1 fresh habanero
- 2 ounces or 3/4 cup pumpkin seeds with their shells
- 1 teaspoon kosher or coarse sea salt or to taste
- 1/4 cup coarsely chopped cilantro leaves and top of the stems
- 1/4 cup coarsely chopped fresh chives
- Serve with tortilla chips or vegetable sticks such as raw zucchini, cucumber, carrots, jicama
- Preheat a comal, skillet, or griddle over medium heat. Once hot, add the tomatoes, habanero and pumpkin seeds. Toss and flip the pumpkin seeds as they toast, for a couple of minutes, just until they seem to puff up with a bit of air, about 2 to 3 minutes. They should be crunchy and taste toasty. Don’t let them brown too much or burn. Scrape them into a bowl and set aside.
- Let the tomatoes and habanero continue to char and toast, for a total of about 8 minutes, flipping as needed, until completely softened and the skin is completely charred and blistered. Remove from the heat.
- Using a food processor or spice or coffee grinder, grind the toasted pumpkin seeds with a teaspoon of salt until finely ground. If using the food processor, you can add the tomatoes, half of the habanero at a time, the cilantro and chives, and continue pulsing until everything is mashed together into a paste. Or, you can transfer the ground pumpkin seeds to a molcajete and mash the tomatoes and habaneros there, tasting as you go, then adding and mashing the cilantro and chives. Serve with tortilla chips or vegetable sticks.
- Note: In west Yucatán they make it with cilantro, and in east Yucatán they make it with chives. Some people mix the two. Some people add the habanero raw, some roasted or charred.