Pumpkinseedpepitasalsa Recipes

ROASTED CHICKEN WITH PUMPKIN SEED SALSA

Roasted Chicken with Pumpkin Seed Salsa image

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil
2 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1 Fresno chile or jalapeno, seeded if desired and finely diced
1/4 small red onion, finely diced
One 5-pound chicken, cut into pieces (halve breasts crosswise if large)
1 cup pepitas (peeled pumpkin seeds)
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
Serving suggestions: Mexican rice and black beans

Steps:

1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

Nutrition Facts : Calories 431 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 240 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 46 grams, Sugar 1 grams

PUMPKIN SEED (PEPITA) SALSA

Pumpkin Seed (Pepita) Salsa image

Make and share this Pumpkin Seed (Pepita) Salsa recipe from Food.com.

Provided by Outta Here

Categories < 30 Mins

Time 25m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup unsalted pumpkin seeds, green
1 New Mexico green chilies (Anaheim)
1 cup corn kernel, cooked (can use canned or frozen)
1 1/2 cups chopped tomatoes
1 red serrano chilie, seeded and diced
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin (or more, to taste)
salt and pepper, to taste

Steps:

Preheat broiler.
On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
In a medium bowl, combine all ingredients and mix.
Can be refrigerated for up to 1 week.
Serve cold or room temperature.

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