How to make Mexican Pepita Salsa or Salsa Macha with pumpkin seeds and mixed chilli peppers

Homemade Mexican Pepita Salsa or Salsa Macha is a potent blended salsa with pumpkin seeds and mixed chilli peppers.

Add a smoky, complex flavor with this pumpkin seed salsa to any taco night or vegetarian dish

What is pepita salsa?

In simples words, pepita salsa is pepita sauce - a pumpkin seed salsa, a salsa made out of pumpkin seeds.

Of course, our Mexican pepita salsa contains other ingredients as well - a selection of dried chillis, garlic, sesame seeds - but at its core sit pumpkin seeds. It is the toasting and grinding of pumpkin seeds that gives the sauce its unique, deep roasted flavor.

What does pepita mean?

As you may have guessed, "pepita" means "pumpkin seed" in Spanish. This salsa from pumpkin seeds is based on the North American name for this delicious seed.

Are there other names for pumpkin seed salsa?

Yes! Pumpkin seed salsa is also known as:

• Pepita salsa
• Salsa macha
• salsa out of pumpkin seeds
• salsa verde de pepitas
• Sikil P’ak
• Pipián
• In some circles, people only know this delicious salsa as the Trader Joes pepita salsa! However, the Trader Joes pepita salsa contains tomatoes, which makes it different than the traditional, Oaxacan salsa macha that we are making in this recipe.

The reason there are so many names and forms of pumpkin seed salsas is because many Spanish-speaking regions around the world have developed their own ways of making delicious and affordable pumpkin seeds into a sauce.

What is the origin of pepita salsa?

Pepita salsa, or pumpkin seed salsa, originates from Mexico, specifically the region of Yucatan, where it's largely known as Sikil P’ak.

In the Yucatan peninsula, Sikil P’ak pepita salsa is made with tomatoes and pumpkin seeds, amongst other things. But I find that the tomatoes can overpower the fragrant, musky and earthy flavor of pumpkin seeds - so in my version of pumpkin seed salsa, I chose to go a different route and emulate a different salsa from pumpkin seeds - the Salsa Macha from Veracruz, Mexico, a salsa made with a variety of dried peppers, nuts and seeds.

What is the difference between Salsa Macha and Pepita salsa?

Salsa Macha is the name given to the Veracruz special sauce made out a fiery mixture of dried peppers, nuts, seeds and oil, toasted until fragrant and then blitzed to a smooth, spoonable consistency.

A lot of Salsa Macha is made largely from peanuts or sesame seeds. For my recipe, I wanted to make a salsa based on another seed: pumpkin seed salsa.

I like the combination of pumpkin seeds and sesame seeds as the base for my salsa macha. I then add dried guajillo chiles and dried ancho peppers, plus a couple of chiles de arbol, for a smoky and pungent mix of peppers. This results in a rich salsa from pumpkin seeds that is not overly spicy.

If you want a spicier salsa macha, I recommend using one or two Thai Bird's Eye chillis in your mix.

Accompanying dishes

This salsa from pumpkin seeds goes beautiful with the cheesy flavor of halloumi cheese, as in my Halloumi tacos.

I also love drizzling it on tofu, roasted cauliflower or using in other vegetarian tacos of your choice. For example, it would go really well on my friend Katia's Curried Jackfruit Tacos.

A drizzle of pepita salsa would elevate any cream-based soup, like cauliflower soup, potato soup or Carrot dill soup.

Pumpkin seed salsa macha is so special, that it would also be a stand-out sauce to serve with simple boiled or baked potatoes, or even eggs.

Pepita salsa ingredients

To make Mexican pumpkin seed salsa:

Pumpkin seed salsa macha:

• ½ cup neutral oil (such as canola, grapeseed, or olive oil)
• 2 dried guajillo chiles
• 2 dried ancho peppers
• 2 chiles de arbol
• 4 garlic cloves, diced
• 1 cup raw pumpkin seeds
• 2 tablespoons white sesame seeds 
• 1 teaspoon apple cider vinegar or lime juice
• ½ teaspoon kosher salt

How to Make Pepita Seed salsa

To make the salsa macha, add ½ cup oil to pan, and heat it on medium heat. Add chiles and let toast, stirring occasionally, for 2 minutes. Add garlic and saute for 30 seconds longer.

Remove chiles and garlic from pan to the bowl of a food processor or blender (reserve the oil back in the pan). Add pumpkin seeds to pan. Lower heat to medium low and toast seeds, stirring, until golden brown, about 3 minutes. Add sesame seeds and cook for an additional minute. Remove from heat.

Transfer pumpkin seeds and sesame seeds, along with oil, to blender with chiles and garlic, adding vinegar and salt. Pulse several times until the salsa is processed and well combined, but still retaining some texture - you are not trying to process it into a puree.

Adaptations

This Mexican pepita salsa is vegan, gluten-free, paleo, keto and Whole 30.

However, if you are allergic to sesame seeds or pumpkin seeds, you can replace them for peanuts, thus making a peanut salsa macha. You can also use another nut or seed instead, like sunflower seeds or even almonds (these would result in a much milder salsa macha).

Almond salsa macha is really nice on milder dishes!

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Recipe

Mexican Pepita Salsa, or Pumpkin Seed Salsa Macha

Homemade Mexican Pepita Salsa or Salsa Macha is a potent blended salsa with pumpkin seeds and mixed chilli peppers.

Add a smoky, complex flavor with this pumpkin seed salsa to any taco night or vegetarian dish!

Pepita salsa will keep in the fridge for a couple of weeks in a sealed jar.

5 from 9 votes

Print Pin Rate

Course: salsa, Sauce

Cuisine: Mexican, Mexican cuisine

Keyword: chiles, chiles de arbol, chillis, dried ancho peppers, gluten-free, guajillo chiles, keto, paleo, pumpkin, pumpkin seeds, salsa, sauce, sesame seeds, whole 30

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 250 ml

Calories: 1711kcal

Author: Ksenia Prints

Equipment

• Blender or Food Processor
• Pan

Ingredients

• ½ cup neutral oil such as canola grapeseed, or olive oil
• 2 dried guajillo chiles
• 2 dried ancho peppers
• 2 chiles de arbol
• 4 garlic cloves diced
• 1 cup raw pumpkin seeds
• 2 tablespoons white sesame seeds
• 1 teaspoon apple cider vinegar or lime juice
• ½ teaspoon kosher salt

Instructions

• To make the salsa macha, add ½ cup oil to pan, and heat it on medium heat. Add chiles and let toast, stirring occasionally, for 2 minutes. Add garlic and saute for 30 seconds longer.
• Remove chiles and garlic from pan to the bowl of a food processor or blender (reserve the oil back in the pan). Add pumpkin seeds to pan. Lower heat to medium low and toast seeds, stirring, until golden brown, about 3 minutes. Add sesame seeds and cook for an additional minute. Remove from heat.
• Transfer pumpkin seeds and sesame seeds, along with oil, to blender with chiles and garlic, adding vinegar and salt. Pulse several times until the salsa is processed and well combined, but still retaining some texture - you are not trying to process it into a puree.
• Pepita salsa will keep in the fridge for a couple of weeks in a sealed jar.

Notes

However, if you are allergic to sesame seeds or pumpkin seeds, you can replace them for peanuts, thus making a peanut salsa macha. You can also use another nut or seed instead, like sunflower seeds or even almonds (these would result in a much milder salsa macha).

Nutrition

Calories: 1711kcal | Carbohydrates: 69g | Protein: 31g | Fat: 156g | Saturated Fat: 16g | Trans Fat: 1g | Sodium: 1242mg | Potassium: 2103mg | Fiber: 28g | Sugar: 33g | Vitamin A: 20673IU | Vitamin C: 29mg | Calcium: 243mg | Iron: 13mg