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Toasted Pepitas

 A great soup, salad or baked potato topping. Also great on top of cheese enchiladas.

• 1/2 cup raw hulled green pumpkin seeds
• 1 teaspoon olive oil
• 1/2 teaspoon ground chile de arbol or other hot red chile
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 3  tablespoons fresh lime or lemon juice  

Instructions

1. Mix juice with spices until well combined.
2. Mix pumpkin seeds with oil.
3. Heat a large skillet over medium heat.
4. Add seeds and toss frequently until seeds begin to turn light golden and expand.
5. Add chile-lime mixture and stir until seeds are well coated.
6. Remove from heat and allow pepitas to cool.

Cook’s Notes: Orange or pineapple juice also works for a sweeter finish.

Source: Dave Cathey

 

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