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.
½cupneutral oil such as canolagrapeseed, or olive oil
2dried guajillo chiles
2dried ancho peppers
2chiles de arbol
4garlic cloves diced
1cupraw pumpkin seeds
2tablespoonswhite sesame seeds
1teaspoonapple cider vinegar or lime juice
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.
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).