Sikil P’ak
Sikil P’ak is a traditional Yucatecan pumpkin seed dip, savory and rich in flavor, perfect for serving with chips or fresh vegetables.
Nutrition
Calories: 180cal
Carbohydrate: 8g
Protein: 7g
Fat: 13g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
6 Servings
Ingredients
- 1 cup raw pumpkin seeds
- 2 medium tomatoes
- 1 small onion
- 2 tablespoons olive oil
- 1 clove garlic
- 1 handful cilantro leaves
- 1 jalapeño pepper
- 1/2 medium lime, juiced
- Salt to taste
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). This step is essential for toasting the pumpkin seeds, which will enhance their flavor.
- Spread the pumpkin seeds in a single layer on a baking sheet. Place the baking sheet in the preheated oven and toast for about 10 minutes, stirring halfway through, until the seeds are fragrant and lightly golden. Keep an eye on them to prevent burning.
- While the pumpkin seeds are toasting, chop the tomatoes and onion into large chunks. This will make the blending process easier.
- In a medium-sized skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 5 minutes. Stir occasionally to prevent the garlic from burning.
- Add the chopped tomatoes to the skillet and cook for an additional 4 minutes until they soften.
- Transfer the contents of the skillet to a blender or food processor. Add the toasted pumpkin seeds, cilantro leaves, jalapeño pepper, lime juice, a pinch of salt, and 1/4 cup water.
- Blend the mixture until smooth, adding more water if necessary to reach your desired consistency. Taste and adjust with more salt if needed.
- Pour the Sikil P’ak into a serving bowl. If possible, let it sit for at least an hour in the refrigerator to allow the flavors to meld together more fully. This dish can be served immediately or chilled.
- Serve with tortilla chips or as a vegetable dip. Enjoy the rich, earthy flavors of this traditional Yucatecan dish!
