- Prep-time: / Ready In:
- Makes 4 cups
- Serving size: ½ cup
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Bold-flavored and brightly colored, this tomato pepita sauce from Santa Fe–based chefs Lois Ellen Frank and Walter Whitewater has a mild kick and makes an excellent dip for a crowd. Toasted pepitas (pumpkin seeds) provide a nutty base, while blackened garlic’s smoky flavor pairs well with fresh tomatoes. New Mexican red chiles (sometimes called California or Anaheim chile peppers) are mildly spicy and offer a subtle heat that complements the other flavors. Serve this standout dip with No-Fry Frybread, crudités, or whole-grain crackers.
Tips
Toasting herbs: To toast dried herbs, place them in a dry skillet over medium heat. Cook until lightly browned, stirring frequently.
Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
For more inspiration, check out these tasty ideas:
- Pinto Bean Spread
- Chipotle Black Bean Dip
- Easy Beet Wonderdip
- Or check out this collection of dips
Ingredients
- ¼ cup peeled garlic cloves
- 1 pinch dried thyme
- 1 pinch sea salt, plus more to taste
- 1 pinch freshly ground black pepper
- 6 mild New Mexico red chiles, stemmed and seeded (see tip, recipe intro)
- 2 cups chopped white onions
- 2 cups chopped roma tomatoes
- ½ cup toasted pepitas
- ½ teaspoon dried thyme, toasted (see tip, recipe intro)
- ½ teaspoon dried Mexican oregano, toasted (see tip, recipe intro)
Instructions
- For blackened garlic, heat a small cast-iron skillet over high. Add garlic cloves to hot skillet. Cook 3 minutes or until garlic starts to blacken. Cook and stir 3 minutes more or until garlic is lightly blackened on all sides. Add the pinch of dried thyme, sea salt, and black pepper; toss to coat. Transfer to a cutting board; let cool. Mince garlic.
- In a large pot bring 6 cups water to boiling. Add chiles; cook 7 minutes or until chiles are soft and a brighter red, stirring occasionally to keep chiles immersed. Drain.
- Heat a cast-iron skillet over medium-high until hot but not smoking. Add onions and tomatoes; cook 10 minutes, stirring occasionally. Add blackened garlic; cook and stir 2 minutes more. Remove from heat.
- Place the chiles, onion mixture, pepitas, and 1¾ cups water in a blender. Season with salt, cover, and blend 2 minutes or until smooth. Add the toasted herbs; cover and blend 2 minutes more or until completely smooth. Taste and adjust seasonings if needed.
- Serve immediately, or store in an airtight container in the refrigerator up to 3 days or freeze up to 2 months.
Per serving (½ cup): 70 calories, 10 g carbohydrates, 3 g protein, 2.5 g total fat, 0 g saturated fat, 0 g cholesterol, 65 mg sodium, 2 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
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