Although morita chile seeds is usually a bit robust to get your palms on, you should buy them on-line or at some Mexican markets. These darkish purple-red smoked jalapenos impart a burst of smoked, fiery style to this dip from The Mexican Vegetarian Cookbook.
What you want:
¾ cup peeled pumpkin seeds, plus additional to garnish
¼ cup morita chile seeds, or different dried chile seeds
1 onion, lower into wedges
1 bunch peppermint, leaves solely
1 bunch cilantro
2 giant tomatillos, husks eliminated
¼ teaspoon salt
tortilla chips, to serve
What you do:
- In a dry non-stick frying pan or skillet over medium-high warmth, toast pumpkin seeds and chile seeds till golden. Take away from pan and put aside. Into pan add onion and dry-roast, turning, till properly charred.
- Right into a meals processor or blender, add toasted seeds, onion, peppermint, cilantro, tomatillos, and salt, and mix till clean, including a splash of water if wanted. Serve in a bowl as a dipping sauce with tortilla chips.