Sikil P'ak Recipe

Sikil P'ak (pumpkin seed salsa)

1. 1

   Toast the pumpkin seeds

   Place a small dry skillet over medium heat. Add 1 cup raw hulled pumpkin seeds and toast, stirring frequently, until they are fragrant and begin to pop and turn lightly golden, about 4–6 minutes. Transfer immediately to a plate to cool so they do not burn.

2. 2

   Char the tomatillo and chile

   While the seeds cool, place the husked tomatillo and the green chile directly over a gas flame, under a broiler, or in a hot dry skillet. Char and blacken the skin on all sides, turning occasionally, about 6–8 minutes total, until softened and blistered. Transfer to a bowl and let steam 5 minutes, then peel off any loose charred bits and roughly chop. If you prefer milder heat, remove the chile seeds before chopping.

3. 3

   Prepare aromatics

   Coarsely chop 1/4 cup white onion. Measure out 1/2 cup packed cilantro leaves, 1 tablespoon fresh lime juice, 1 teaspoon sea salt, 1/4 teaspoon ground toasted cumin, and 1 teaspoon oil so they are ready for the blender or mortar.

4. 4

   Pulse to combine

   Place the cooled toasted pumpkin seeds, charred tomatillo, chopped chile, chopped onion, cilantro, lime juice, sea salt, and toasted cumin into a food processor or blender. Pulse 6–10 times until the mixture reaches a coarse, slightly chunky paste. Scrape down the sides as needed. Add 1–2 tablespoons water, a teaspoon of oil, and pulse again to achieve a spreadable but textured consistency. Stop before it becomes completely smooth; sikil p'ak should be somewhat grainy from the seeds.

5. 5

   Adjust seasoning and texture

   Taste and adjust: add more salt if needed (up to another 1/2 teaspoon), more lime juice for brightness, or another 1/2 teaspoon oil if you want a silkier mouthfeel. If the salsa is too thick, add water 1 teaspoon at a time until you reach desired consistency. Finish with a small crack of black pepper if using.

6. 6

   Transfer and rest

   Spoon the sikil p'ak into a serving bowl. Let it rest 10–15 minutes at room temperature to let flavors marry; it can also be chilled for up to 1 hour if you prefer it cooler (bring back to room temp for best flavor).

7. 7

   Serve

   Garnish with a few whole toasted pumpkin seeds or a small cilantro sprig if desired. Serve with tortilla chips or sliced vegetables and lime wedges on the side.

8. 8

   Storage

   Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir before serving; add a little lime juice or water if it thickens.