- 5 ounces raw pepitas (pumpkin seeds; about 1 cup)
- 2 tablespoons canola oil
- 1/2 cup finely chopped shallots
- 1 large jalapeño—stemmed, seeded and finely chopped
- 3 garlic cloves, minced
- Kosher salt
- 1/4 cup lightly packed parsley
- 1/4 cup lightly packed cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon finely grated orange zest
- Tortilla chips, for serving
- In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.
- In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.
- Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the sikil pak to a bowl and serve with tortilla chips.
The sikil pak dip can be refrigerated for up to 3 days. Bring to room temperature before serving.