Sikil Pak Recipe

Sikil Pak (Yucatecan pumpkin seed salsa)

1. 1

   Prepare and roast vegetables

   Preheat a skillet or comal over medium-high heat. Dry-roast the tomatoes (and tomatillo if using) directly on the hot surface, turning occasionally, until the skins are blistered and blackened in spots and the flesh is softened, about 8–12 minutes total. Set aside to cool. If using fresh serrano and you want it roasted, roast it alongside until blistered; otherwise keep raw for brighter heat.

2. 2

   Toast pumpkin seeds (if not pre-toasted)

   If your pumpkin seeds are not already toasted, heat a small skillet over medium heat. Add the hulled pumpkin seeds and toast, stirring constantly, until fragrant and lightly golden, 4–6 minutes. Remove from heat and let cool slightly. Optionally add 1 tsp oil to help even toasting.

3. 3

   Remove skins and prepare aromatics

   When tomatoes are cool enough to handle, slip off most of the charred skins (they can be left on for more smoky flavor). Roughly chop tomatoes and tomatillo. Coarsely chop the roasted or raw serrano, and roughly chop the onion. Peel the roasted garlic clove (if roasted) or mince if raw.

4. 4

   Grind pumpkin seeds

   Place the toasted pumpkin seeds in a food processor or mortar and pestle. Pulse or grind to a coarse paste — you want some texture, not a completely smooth butter. Scrape down sides as needed. If using a mortar and pestle, pound to a thick paste.

5. 5

   Combine and blend

   Add the chopped roasted tomatoes, tomatillo, roasted garlic, onion, cilantro, epazote (if using), and serrano to the pumpkin seed paste. Pulse briefly in the processor to combine into a chunky, spreadable salsa. Stop and scrape sides; add lime juice, salt, and pepper. If the mixture is too thick, add 1–2 tablespoons of water to reach desired consistency. Taste and adjust seasoning with more salt or lime as needed.

6. 6

   Rest and serve

   Transfer sikil pak to a serving bowl and let rest 10–15 minutes for flavors to meld. Serve at room temperature with tostadas, crackers, or vegetable sticks. Keeps refrigerated in an airtight container for up to 3–4 days; bring to room temperature before serving.