Mexican Pepita Salsa

How to Make

(Salsa Macha)

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homemade mexican pepita salsa or salsa macha is a potent blended salsa with pumpkin seeds and mixed chilli peppers

I like to serve it with:

Grilled Salmon

Buttermilk Chicken

Grilled Halloumi Cheese

Gather the Ingredients

– ½ cup neutral oil – 2 dried guajillo chiles – 2 dried ancho peppers – 2 chiles de arbol – 4 garlic cloves diced – 1 cup raw pumpkin seeds

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Gather the Ingredients

– 2 tablespoons white sesame seeds – 1 teaspoon apple cider vinegar or lime juice – ½ teaspoon kosher salt

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Add ½ cup oil to pan, and heat it on medium heat. Add chiles and let toast, stirring occasionally, for 2 minutes.

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Add garlic and saute for 30 seconds longer.

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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.

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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.

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Transfer pumpkin seeds and sesame seeds, along with oil, to blender with chiles and garlic, adding vinegar and salt.

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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.

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

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Slather on!