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 for more pumpkin seed recipes, pepitas in particular, where I found multiple different variations of pepitas. Experimenting int he kitchen and trying to find my perfect pepita recipe, I think I finally nailed it. A combination of a few recipes I found online along with a little of my own doing, here is my spicy pepitas recipe. enjoy.
16 oz of Pumpkin Seeds (unsalted)
1 tablespoon of fresh ground pepper
2 tablespoon cumin
1 tablespoon red chili flakes
3 guajillo chili peppers
3 Tablespoons Olive Oil
1/2 cup of water
1 tablespoon ancho chili powder
Salt to taste
First. De–seed and finely chop your 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. Add your seeds to a medium hot pan and continuously stir to make sure they do not burn. Stir until seeds are warm.
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. After mixing all the dry ingredients, with a teaspoon add your 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.
Fifth. Once adding all dry and liquid ingredients, constantly stir for another 5 minutes. Then plate pepitas and squeeze lime juice onto pepitas then your ready to serve!