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| 1 1/4 cups |
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raw, hulled pumpkin seeds (or we also use Black Walnuts) |
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Salt to taste |
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| 1 |
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serrano chili |
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| 1 |
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clove fresh garlic |
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| 1/4 cup |
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olive oil |
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| 1/4 to 1/2 cup |
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sour cream |
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Fresh juice of one lime |
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| 1 cup |
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chopped cilantro |
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| Heat skillet and toast pumpkin seeds, turning to cook evenly. They are done when they smell wonderful. In processor, grind everything until it is slightly creamy, like thick mayonnaise. Adjust seasonings to taste. Garnish with more chopped cilantro. Serve at room temperature with tortilla chips. |
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