Salsa de Pepitas con Jitomate

Name: Salsa de Pepitas con Jitomate
Ingredients: 1 ⁄2 cup dry-roasted sunflower seeds; 1 ⁄4 teaspoon ground cumin; 2 Roma tomatoes (cored and chopped with skins); 1 serrano chile (chopped with seeds); 1 tablespoon chopped fresh cilantro; 2 teaspoons fresh lime juice; 2 teaspoons olive oil; 1 ⁄4 teaspoon salt (or to taste)

Sunflower Seed Sauce with Tomatoes Serve this easy blended sauce with crisp tortilla chips, or spoon a dollop on grilled fish or shrimp. Dry-roasted sunflower seeds are already salted and are available in most supermarkets or in health food stores.

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Ingredients

Makes about 1 cup

▢ 1 ⁄2 cup dry-roasted sunflower seeds
▢ 1 ⁄4 teaspoon ground cumin
▢ 2 Roma tomatoes cored and chopped with skins
▢ 1 serrano chile chopped with seeds
▢ 1 tablespoon chopped fresh cilantro
▢ 2 teaspoons fresh lime juice
▢ 2 teaspoons olive oil
▢ 1 ⁄4 teaspoon salt or to taste

Instructions

Put all of the ingredients in a blender or food processor and blend until almost smooth.
(There should be some texture.
) Add salt.
Transfer to a bowl and serve within 1 hour, at room temperature, or cover and refrigerate up to 4 hours.

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Course; Sauce

Cuisine; Mexican