Pepitas are the Spanish name, for pumpkin seeds, and are used to make the Mexican dish, Pipían. This recipe is different from the other pepita seasoning recipe and uses rosemary, dried limes and chilli flakes, to add a herbal, spicy and fruity flavour to this version of pepita seasoning. Give it a try, on grilled pork chops, crab cakes and even a different take on egg fried rice!!
INGREDIENTS150 grams of Pepitas (Husked Green Pumpkin Seeds)2 Dried Limes-This is an ingredient used in Middle Eastern cuisine, and adds a sour, and slightly nutty flavour. You can find these at an East Indian/Arabian store.6 Cloves of Garlic1 Onion sliced into chunks2 Red Bell Peppers,2 Tablespoon of Rosemary and Parsley Leaves-Make a downwards pulling motion on the branches of rosemary, to extract the leaves.2 Tablespoons of Chilli FlakesSalt to tasteAround 3 Tablespoons Of Olive or any other cooking oil METHOD
Roast the pumpkin seeds in a dry pan or oven tray for around 5-7 minutes, or until they are golden and make a ‘popping’ sound, like popcorn. At the same time that you put the pumpkin seeds to start roasting, place the onion chunks and peppers, and rub a little oil over the vegetables. Roast until the onions are deep golden colour and the peppers have a wrinkled and slightly charred skin. Blitz the cooled down pumpkin seeds in a coffee grinder/food processor. After halving the dried limes and de-seeding them, do the same with the lime. Empty all contents into a bowl. Meanwhile,strip rosemary, and heat oil in a pan .Add the herb,crushed garlic,and chilli flakes to a pan of hot oil and for around three minutes, allow the oil and herb and garlic infuse together. Add this the bowl with the ground seeds and lime powder. Prepare the peppers, scraping the skin away with a butter knife-It should slip off easily! When this is done add this to a food processor, and pulse until you have an almost smooth paste-Dont worry if there are a few chunky bits, rustic style paste is good!! Add this to the ground seeds,stir and check for seasoning. This seasoning is ready to use and stores well in the fridge. I would say to keep this for upto 6 weeks, maybe more. Use for stews, sandwiches, salads,over fried eggs or anything that may lend itself to a spicy pepita seasoning. Enjoy!!
**For a smoother paste, blend everything again, to achieve a less grainy pepita seasoning!
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This seasoning draws a little bit from the Mexican cooking ideas and from the Italian seasoning, Pesto. Pepitas are the Spanish name, for pumpkin seeds, and are used to make the Mexican dish, Pipían. This recipe also uses Basil, as another ingredient, which is the herbal component to pesto, and with the addition of roasted bell pepper(But without […]
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