Chile Lime Pepitas
Hulled pumpkin seeds toasted in a skillet until they puff and pop, then tossed off the heat with lime juice, ancho chile and salt so the seasoning dries onto them.
- 1
Heat the oil in a 10-inch skillet over medium heat until it shimmers. Add the pumpkin seeds in an even layer.
- 2
Toast 4 to 6 minutes, stirring constantly, until the seeds swell, pop and turn golden with brown flecks. They burn quickly once they color, so do not step away.
- 3
Take the pan off the heat and add the lime juice. It will steam and hiss. Stir until the liquid has evaporated, about 30 seconds.
- 4
Add the chile powder, cumin and salt and toss until the seeds look dry and evenly coated.
- 5
Spread on a plate in a single layer and cool 10 minutes; they crisp as they cool. Store airtight up to 1 week.
Ingredients
- 2 teaspoons vegetable oil
- 1 1/2 cups raw hulled pumpkin seeds
- 1 tablespoon lime juice
- 1 teaspoon ancho chile powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- 1
Heat the oil in a 10-inch skillet over medium heat until it shimmers. Add the pumpkin seeds in an even layer.
- 2
Toast 4 to 6 minutes, stirring constantly, until the seeds swell, pop and turn golden with brown flecks. They burn quickly once they color, so do not step away.
- 3
Take the pan off the heat and add the lime juice. It will steam and hiss. Stir until the liquid has evaporated, about 30 seconds.
- 4
Add the chile powder, cumin and salt and toss until the seeds look dry and evenly coated.
- 5
Spread on a plate in a single layer and cool 10 minutes; they crisp as they cool. Store airtight up to 1 week.