Over the winter our Jo took a trip to beautiful Mexico and she has brought back with her a delicious and indulgent recipe. This Pumpkin seed dip is a ray of sunshine in these colder months of the year, enjoy!
What you'll need:
2 handfuls of pumpkin seed
2 medium tomatoes
1 small size half onion
2 small garlic cloves
1 habanero pepper
A few parsley sprigs
1 half lime
Splash of water
Method
Step 1 - Toast the pumpkin seeds on a frying pan & stir for a few minutes - grind them with pestle & mortar or a blender
Step 2 - On a hot frying pan char the tomato (or in the oven grill setting)
Step 3 - Blend the tomato, parsley, onion, garlic, habanero pepper, salt & pepper to get a smooth salsa
Step 4 - Garnish with fresh herbs, lime juice, flaky salt and pepper
Quesadilla: heat a frying pan and cook one tortilla with mature cheddar cheese and top with the second tortilla until the sides are crispy.
Forgive the slightly scratchy sound - the difficulties of recording audio and staying warm at the same time.
Негізгі бет Sikil Pak - Mayan Mexican Pumpkin seed dip
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