Description
My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.
Ingredients
- ½ cup vegetable oil
- 8 peeled garlic cloves, halved or quartered depending on size
- 2 cups green (hulled) pumpkin seeds
- ½ cup diced onion
- 2 tablespoons diced green serrano or jalapeno chilies
- ¾ cup apple juice
- 2 limes, juiced
- 1 cup fresh cilantro leaves
- 1 teaspoon salt, plus more to taste
- ½ cup apple juice or water, to adjust texture of spread
- 2 teaspoons apple cider vinegar (Optional)
Instructions
- Place garlic pieces in a cold
- dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown
- about 8 to 10 minutes
- stirring occasionally. When garlic is tender
- remove skillet from heat; let garlic cool in the oil.
- Place pumpkin seeds in a cold
- dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned
- 3 to 5 minutes. Remove from heat. Transfer to a bowl.
- Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char
- 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency
- about 5 minutes. Remove from heat.
- Place pumpkin seeds
- cilantro leaves
- onion mixture
- softened garlic and oil
- lime juice
- and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste
- scraping down sides with a spatula a few times
- 1 or 2 minutes. If mixture is quite thick
- add a few tablespoons of apple juice or water (apple juice will make it sweeter).
- Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled
- about 2 hours. Taste
- and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 2 hrs 40 mins
Servings: 12