Toasted Pumpkin Seed and Árbol Vinaigrette

Toasting the pumpkin seeds and the chiles gives this versatile sweet and savory dressing from Sqirl in Los Angeles a wonderful smoky and toasty flavor.

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  • Servings: 1 3/4 cups

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  • 3 tablespoons pumpkin seeds
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 10 chiles de árbol, stemmed 
  • 2 garlic cloves, crushed
  • 1/2 cup apple cider vinegar
  • 3 tablespoons piloncillo (see Note)
  • Fine sea salt

How to make this recipe

  1. Heat a cast-iron skillet. Add the pumpkin seeds and toast over moderate heat until golden, 3 to 5 minutes. Transfer to a small bowl. Heat both oils in the skillet until barely shimmering. Add the chiles and cook until browned in spots. Transfer the oil and chiles to a bowl, add the garlic and let cool.

  2. In a blender, puree the toasted pumpkin seeds with the chile oil, vinegar and piloncillo until very smooth. Season the vinaigrette with salt.


Piloncillo is a pure, unrefined cane sugar from Mexico that’s pressed into a cone shape and grated for use.

Contributed By Published November 2016

1091198 recipes/toasted-pumpkin-seed-and-arbol-vinaigrette 2016-09-27T21:05:04+00:00 Jessica Koslow november-2016 recipes,toasted-pumpkin-seed-and-arbol-vinaigrette 1091198

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