Pumpkin Seed Salsa (Salsa de Pepita)
Creamy Yucatecan salsa of toasted pumpkin seeds with habanero and epazote, the base of pipián.
About this recipe
Pumpkin seed salsa is a creamy, mild preparation from Yucatán and south-east Mexico, made with toasted and ground pumpkin seeds (pepitas), habanero chilli, roasted tomato and epazote, resulting in a thick, mildly spicy and spreadable salsa reminiscent of a light mole. The pumpkin seeds provide a natural creaminess without dairy and a nutty, earthy flavour that makes this salsa a jewel of Yucatecan Mayan cooking.
History & Origin
Pumpkin seeds are one of the oldest and most versatile ingredients in Mesoamerican cooking, used for over 5,000 years in the Maya region. In Maya cosmology, the pumpkin (k'uum) was a sacred plant associated with fertility and abundance, and its seeds were used in ceremonies, as currency and as the base of salsas and moles. Pumpkin seed salsa is the direct ancestor of pipián - the great seed-based mole - and was prepared in an identical way to how it is made today in Yucatecan kitchens: toasting the seeds on a dry comal until they puff slightly, grinding with chilli and broth into a paste, and cooking over low heat. This pre-Hispanic technique has been preserved intact and represents one of the purest examples of culinary continuity in Mexico.
Estimated cost
£15.61
Total cost
£2.60
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
80
Calories
3.5g
Protein
5g
Carbohydrates
6g
Fat
1.5g
Fibre
160mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Toast the pumpkin seeds in a dry comal over medium-low heat, stirring constantly, until they begin to puff and lightly brown, 5-6 minutes. Do not let them burn.
💡 Pumpkin seeds burn quickly - do not step away from the comal.
- 2
Roast the tomato, garlic and onion on a comal over high heat until charred in patches. Set aside.
- 3
Briefly roast the habanero chilli, 30 seconds per side, just until it changes colour. For a milder salsa, remove the seeds first.
- 4
In a blender, grind the toasted pumpkin seeds with the chicken stock until you have a smooth paste.
💡 The stock hydrates the seeds and makes the salsa creamier.
- 5
Add the tomato, garlic, onion, habanero and epazote. Blend until you have a smooth, creamy salsa.
- 6
Warm the salsa in a saucepan over medium heat for 5 minutes, adjust salt and serve hot as a salsa or cold as a dip.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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