Jalapeño-Lime Pepitas

As pepitas toast, they puff up, forming a light, crisp outer shell and a slightly chewy center. The floral notes of the lime balance the spicy jalapeño, making this a great bar snack to pair with Mexican lagers or tequila-based cocktails.

Jalapeno Lime Pepitas Recipe
Photo: Aubrie Pick
Active Time:
15 mins
Total Time:
55 mins
8 servings


  • 2 cups raw pepitas

  • 1 medium-size fresh jalapeño chile, cut crosswise into 1/4-inch-thick slices

  • 2 tablespoons olive oil

  • 1 tablespoons coriander seeds

  • 2 tablespoons fresh lime juice

  • 1 teaspoon flaky sea salt, divided, plus more to taste


  1. Preheat oven to 350°F. Combine pepitas, jalapeño slices, oil, and coriander seeds on a rimmed baking sheet; toss to coat. Spread mixture in a single layer. Bake in preheated oven until pepitas are toasted and mostly golden, 15 to 25 minutes, stirring every 5 minutes.

  2. Sprinkle mixture with lime juice and 1/2 teaspoon salt; toss to coat. Spread mixture in a single layer, and bake at 350°F until lime juice has completely evaporated and pepitas are crisp, 3 to 5 minutes.

  3. Spread pepitas in a single layer on paper towels. Sprinkle with remaining 1/2 teaspoon salt or more to taste. Let cool completely, about 30 minutes.

Make Ahead

Pepitas may be stored in an airtight container at room temperature up to 8 hours or overnight.

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