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Monday 30 June 2025 06:42:36 GMT
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Recipe 👇🏽 Sikil P’ak is one of the oldest salsas in Mexico — pre-Hispanic, Yucatecan, and still slept on by most people outside the region. It’s made with toasted pumpkin seeds, charred tomato, habanero, citrus, and herbs. Thick, earthy, nutty, and bright — more of a dip or spread than the liquid-y salsas most folks expect. But this is salsa. Just from a different time and place. It’s got a gentle heat that can go up or down depending on how you like it — always your call. Make it your own. Serve it with duras, crudité, grilled meats, tacos, whatever’s around. It adds richness and depth without trying too hard. If you’ve never had it, this is your sign. And if someone tells you it’s “not salsa”… that just means they haven’t tasted it yet. SIKIL P’AK YIELD: 3 CUPS 255g hulled pumpkin seeds 70g unhulled pumpkin seeds 450g roma tomatoes, whole 25g garlic, whole and kept in its paper 15g habanero chile, whole 40g lime juice, fresh 35g orange juice, fresh 25g water 15g cilantro, chiffonade 10g chives, chiffonade Working in batches on a comal, dry roast the pumpkin seeds until golden brown. Roast the tomatoes, garlic and habanero until everything is blackened and tender. Reserve. Working in batches in a molcajete, grind the pumpkin seeds into a fine powder and reserve. Add some of the water to the molcajete with a pinch of salt and the garlic and make a smooth paste. Add in the habanero and continue mashing into a smooth paste, and repeat with the tomatoes. Once you have your desired texture, add the ground pumpkin seeds to the molcajete along with the citrus juices, herbs,and salt. Mix well, taste and adjust as needed. #salsa101
Recipe 👇🏽 Sikil P’ak is one of the oldest salsas in Mexico — pre-Hispanic, Yucatecan, and still slept on by most people outside the region. It’s made with toasted pumpkin seeds, charred tomato, habanero, citrus, and herbs. Thick, earthy, nutty, and bright — more of a dip or spread than the liquid-y salsas most folks expect. But this is salsa. Just from a different time and place. It’s got a gentle heat that can go up or down depending on how you like it — always your call. Make it your own. Serve it with duras, crudité, grilled meats, tacos, whatever’s around. It adds richness and depth without trying too hard. If you’ve never had it, this is your sign. And if someone tells you it’s “not salsa”… that just means they haven’t tasted it yet. SIKIL P’AK YIELD: 3 CUPS 255g hulled pumpkin seeds 70g unhulled pumpkin seeds 450g roma tomatoes, whole 25g garlic, whole and kept in its paper 15g habanero chile, whole 40g lime juice, fresh 35g orange juice, fresh 25g water 15g cilantro, chiffonade 10g chives, chiffonade Working in batches on a comal, dry roast the pumpkin seeds until golden brown. Roast the tomatoes, garlic and habanero until everything is blackened and tender. Reserve. Working in batches in a molcajete, grind the pumpkin seeds into a fine powder and reserve. Add some of the water to the molcajete with a pinch of salt and the garlic and make a smooth paste. Add in the habanero and continue mashing into a smooth paste, and repeat with the tomatoes. Once you have your desired texture, add the ground pumpkin seeds to the molcajete along with the citrus juices, herbs,and salt. Mix well, taste and adjust as needed. #salsa101

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