Use this instead of hot sauce.
“This sauce is like a tomatillo salsa but with an enticing nutty crunch,” says Brooklyn-based recipe developer Ali Slagle. She adds pumpkin seeds (which are a great source of antioxidants, protein, and fiber) for added texture and layers in spice and flavor with garlic, jalapeño, cumin, cilantro, and lime. “Versions of this salsa can be found in the Yucatán Peninsula,” explains Slagle, who recommends dolloping the oil-free concoction over tacos and grilled salmon or shrimp.
Ingredients
Directions
Step 1
In a cast iron or other heavy-bottomed skillet, toast the pumpkin seeds over medium heat until golden, 6 to 8 minutes. Transfer to a food processor. In the same skillet, cook the tomatillos, garlic, and jalapeño over high heat, turning occasionally, until charred in spots, 5 to 10 minutes. Transfer to the food processor with the pumpkin seeds.
Step 2
Add the cilantro, lime juice, and ground cumin to the food processor and pulse everything until combined (mixture will still be coarse). Season to taste with salt and pepper and pulse again to combine. Store the sauce in the refrigerator for up to one week.