Pepitas

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Pepitas, the Spanish term for pumpkin seeds.
While browsing a cookbook the other day I came across a recipe for pumpkin seeds otherwise known as “pepitas.” Growing up, I was obsessed with pumpkin seeds. It was so bad at one point that i was banned from eating them in the house because I would spill the shells everywhere. And mom was not a fan of that. After seeing the one recipe in the cookbook, I began searching forĀ moreĀ pumpkin seed recipes,Ā pepitas in particular, where I found multiple different variations ofĀ pepitas. Experimenting int heĀ kitchen and trying to find my perfect pepita recipe, I think I finally nailed it. AĀ combination of a few recipes I found online along with a little of my own doing, here is my spicy pepitas recipe. enjoy.

Ingredients:

16 oz of Pumpkin Seeds (unsalted)
1 tablespoon of fresh ground pepper
2 tablespoon cumin
1 tablespoon red chili flakes
3 Ā guajillo chili peppers
3 Tablespoons Olive Oil
1/2 cup of water
1 tablespoon ancho chili powder
1 lime
Salt to taste

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First. Deseed and finely chop yourĀ guajillo chili peppers. In a food processor add chili peppers olive oil and water. Process until peppers and liquor ingredients are completely combined and the sauce becomes a bright orange color.


Second.Ā 
Add your seeds to a medium hot pan and continuously stir to make sure they do not burn. Stir until seeds are warm.

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Third. Mix all dry ingredients to your pumpkin seeds. Continue to constantly stir. Do not leave seeds to sit for too long because they will quickly burn.

Fourth. Ā After mixing all the dry ingredients, with a teaspoon add yourĀ guajillo chili pepper sauce. Add as much or little as you would like, I added three teaspoons. Add a teaspoon, then mix well and taste to see if you should add more.

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Fifth. Once adding all dry andĀ liquidĀ ingredients, constantlyĀ stir for another 5Ā minutes. Then plate pepitas and squeeze lime juice onto pepitasĀ then your ready to serve!

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Published by

NEAUX LA GAL

FASHION & LIFESTYLE BLOGGER NEAUXLAGAL.COM

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