Pumpkin Seed Salsa

by

Tenina Holder

Posted 30 April 2019 (Last updated 12 January 2022)

Serves

8

Total Time

17mins

Calories

173

This Mexican-inspired pumpkin seed and chargrilled tomato salsa will become a firm favourite in your household. This would be great as a dip with tortilla chips, or you could use it as a spicy, flavourful sprea...

recipe-image
    Ingredients

  • Spring onion icon
    Spring onion2cut into pieces
  • Pumpkin seeds icon
    Pumpkin seeds200 g
  • Fresh chilli icon
    Fresh chilli1
  • Roma tomato icon
    Roma tomato2
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
    Method

  • 1. Pre-heat broiler - high heat
  • 2. Add pumpkin seeds and fresh chili to the TM bowl
  • 3. Blitz with MC on until a thick paste forms - 30 sec, speed 8
  • 4. Add roma tomato to a clean baking sheet
  • 5. Chargrill whole tomatoes under a hot grill turning as needed until skin is well blackened and flesh is soft (10-15 min) - then let cool slightly
  • 6. Transfer tomatoes with all the juice to TM bowl
  • 7. Add green onion and salt
  • 8. Blend - 10 sec, speed 8 - stopping to scrape down side of bowl as necessary. Pour olive oil into the TM bowl while machine is running until you have a solid consistency that is spreadable

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