Dzikilpak is a traditional Mayan dip served in homes throughout Yucatan.
Ingredients
- Hulled Pumpkin Seeds 1 cup
- Coriander Seed 1 tsp
- Habañero Chile 1, de-seeded
- Japapeño Chile 1, de-seeded
- Roma Tomatoes 4
- Red Bell Pepper 1
- Cilantro Leaves a small handful, finely chopped
- Soy Sauce 1 tsp
- Fresh Ginger grated, 1 tsp
- Salt to taste
Cook It
- Heat a comal or cast iron skillet.
- Toast the coriander seeds until fragrant then remove from the pan and set aside.
- Toast the pumpkin seeds until lightly browned and fragrant. Remove from the pan and set aside, reserving a few seeds for garnish.
- Toast the chiles, bell pepper and tomatoes and softened and the skin is blackened.
- Peel the tomatoes and the bell pepper.
- Place all the ingredients in a food processor and process until smooth.
- Garnish with the reserved pumpkin seeds and serve with toasted tortilla or tortilla chips.
