As promised, here are some recipes of the incredible dip and salsa from Xico. Thanks to Chef Kelly for sharing!
Read more about my fabulous trip to Xico where we got to learn about tortilla making, mezcal and try all of these dips.
=&0=&
An absolutely deliciosu pumpkin seed dip
Adapted from Diana Kennedy’s The Essential Cuisines of Mexico
1 cup raw pumpkin seeds, unhulled (they will look green, not white)
1/4 cup sesame seeds
1 habanero chile
12 ounces tomatoes
2/3 cup water, approximately
2 T chopped cilantro
2 T finely chopped chives or green onion
Heat a thick cast iron skillet and toast the pumpkin seeds slowly, turning the seeds often, until they are well browned and crisp.
Add the sesame seeds and toast one minute more. Set aside to cool.
Toast the chile in the same manner until it is black brown in spots. Toast the tomatoes until blackened in spots. Puree the tomato and chile in a blender with salt to taste.
Grind the toasted seeds in a spice grinder and put in a bowl. Add the tomato chile sauce, the cilantro, and the chives. Stir to blend.
Add some of the water to thin to a spreadable consistency. Adjust the seasoning to your liking.
Enjoy with fresh tortillas (like those from Xico!)
Read more about my fabulous trip to Xico where we got to learn about tortilla making, mezcal and try all of these dips.
=&0=&
An absolutely deliciosu pumpkin seed dip
Adapted from Diana Kennedy’s The Essential Cuisines of Mexico
1 cup raw pumpkin seeds, unhulled (they will look green, not white)
1/4 cup sesame seeds
1 habanero chile
12 ounces tomatoes
2/3 cup water, approximately
2 T chopped cilantro
2 T finely chopped chives or green onion
