In this Chipotle Pepita Salsa, roasted pepitas (shelled pumpkin seeds) are blended with a roasted red pepper, chipotle chiles, fire-roasted tomatoes, onions and fresh garlic and cilantro. An addictively smokey and delicious salsa!
It’s game day and I made a batch of salsa. But it’s not your typical salsa. Since we’re ankle deep in the season for all things pumpkin, we’re using pumpkin seeds. YES pumpkin seeds. If you’ve had Trader Joes Pepita Salsa, you may be familiar. I just looked at the ingredients listed on the back of the jar and made my own version.
For those unfamiliar, brace yourselves for some serious deliciousness. In it roasted pepitas are blended with chipotle peppers, roasted red peppers, tomatoes and onions for a roasted, toasted bonkers-delicious salsa. I’m not exaggerating. It’s SO incredibly flavorful and smoky (thank you chipotles!) and the nuttiness from the roasted pepitas is out of this world.
To Make This Chipotle Pepita Salsa You Will Need:
- yellow onion
- olive oil
- roasted red pepper
- lime juice
- black pepper
Place 1/2 cup (plus more for garnish!) onto a small, rimmed metal baking sheet. Roast in a preheated 325° oven for 10 to 12 minutes or until fragrant and golden brown. Allow to cool while preheating your broiler to high.
Cut 6 roma tomatoes in half and quarter a yellow onion and place them cut-side down onto a rimmed metal baking pan. Drizzle with a few teaspoons of olive oil and season with salt and pepper.
Broil for 6 to 8 minutes, roasting the pan halfway through, until the tomato skin is blistered and the onions are caramelized in spots.
Next, to your food processor fitted with a blade attachment, add a 1/2 cup of the toasted pepitas, 2 chipotle peppers, 1 teaspoon adobo (or to taste), and 1 roasted red pepper.
Toss in all of the roasted tomatoes, onion, garlic, a small handful of cilantro (about 1/4 cup), 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Secure the lid and pulse until everything is combined.
Taste test with a tortilla chip to get accurate saltiness and add more if it needs it.
Chipotle Pepita Salsa
- 1/2 cup raw pepitas, shelled
- 6 roma tomatoes, halved
- 1 medium yellow onion, halved and then quartered
- 1 tablespoon olive oil
- 1 pinch kosher salt, orto taste
- 1 pinch black pepper, freshly ground, or to taste
- 1 whole roasted red pepper
- 2 chipotles in adobo
- 1 teaspoon adobo sauce
- 2 cloves garlic
- 1/4 cup cilantro
- 2 tablespoons lime juice
- Preheat your oven to 325°.
- Scatter 1/2 cup (or more for garnish) of shelled pepitas onto a small rimmed metal baking sheet. Place on the middle rack of your preheated oven until toasted. About 10 minutes. Rotate the pan halfway through for even toasting. Remove and allow to cool.
- Meanwhile, use oven mitts to transfer the oven rack to the highest postition or atleast 2-inches away fron the heating element and preheat your broiler to high.
- Place the halved tomatoes, cut-side down onto the pan along with the onion. Drizzle with olive oil and season with a pinch or two kosher salt and freshly ground black pepper. Broil for 6 to 8 minutes (rotate the pan to ensure even charring) or untilt he skin on the tomatoes has blistered and blackened in spots. Remove and set to the side.
- Meanwhile, in your food processor fitted with the blade attachment, add the roasted red pepper, chipotles, adobo sauce and toasted pepitas. Blend until finely ground.
- Add in the roasted tomaotes and onions with the garlic, cilantro, lime juice and season with 1 teaspoon of kosher salt and some freshly ground black pepper.
- Taste test with a chip before adding more salt.
- Serve immediately or refrigerate until ready to serve.
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