This post may contain affiliate links. Read my full disclosure policy.
A flavorful recipe for Poblano Pumpkin Seed Sauce (or salsa) made with roasted poblano peppers and pumpkin seeds– a tasty addition to tacos, enchiladas, quesadillas or burrito bowls!
This recipe for Roasted Poblano Pumpkin Seed Sauce is so easy- yet packs a lot of flavor. Roasting the poblano directly over a gas flame or in the oven adds a smoky delicious char that permeates the sauce.
Pumpkins Seeds (pepitas) give this great texture and fresh garlic and cilantro, a nice flavor kick! It has a similar consistency as pesto and is really tasty on so many things!
If you don’t have a gas stove-top, roast the peppers in a hot oven or even better, broil!
Once the peppers are charred, wrap in a paper bag or towel to steam.
Peel and place in a food processor along with the cilantro, garlic, salt and spices.
Pulse a few times!
Stream in the olive oil and water to create a creamy texture.
Look at how beautiful this is!
Serve this with:Print
Poblano Pumkin Seed Sauce
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 1 cup 1x
- Category: sauces, salsa
- Method: blended
- Cuisine: Mexican
- Diet: Vegan
This flavorful Poblano Pumpkin Seed Sauce is made with roasted poblano peppers and pumpkin seeds– a tasty addition to tacos, enchiladas, or burrito bowls! Vegan!
- 1 large poblano pepper
- 1 cup cilantro ( small stems ok)
- 1/2 cup pumpkin seeds
- 1/4 cup olive oil
- 1/4 cup water
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 teaspoon coriander
- squeeze of lime
- Roast the poblano chili directly over a gas flame on the stovetop, until blackened and blistered on all sides – or broil (or roast at 450F) in the oven, turning often, until skins blister.
- Place in a paper bag or wrap in a towel to steam for 10 minutes (this will help soften the chili).
- Remove the stem and seeds and most of the charred bits- a little char is good here.
- Place in the food processor with the rest of the ingredients- cilantro, pumpkin seeds, oil, water, garlic, salt, coriander and a tiny squeeze of lime.
- Pulse and blend until uniformly combined but not too smooth. A little texture is good here.
- Taste. Adjust lime and salt. If your pepper happens to be too spicy ( they very in spicy level) you can mitigate the heat by adding more pumpkin seeds, water, oil, and then remember to reseason with more salt and lime.
- Place in a bowl and serve at room temp.
If making ahead, place in a sealed container and refrigerate for 2-3 days. The top (exposed to air) may discolor over time, so if making ahead, I like to pour a little olive oil over top to keep the herbs submerged and preserve the color.
- Serving Size: 2 tablespoons
- Calories: 111
- Sugar: 0.6 g
- Sodium: 148.7 mg
- Fat: 11 g
- Saturated Fat: 1.7 g
- Carbohydrates: 2.1 g
- Fiber: 0.9 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: pepita sauce, poblano sauce, poblana salsa, poblano pumpkin seed salsa, poblano pumkin seed sauce,
I have made this several times and absolutely love it. I feel that it is heart healthy and delicious. I absolutely love all your recipes. Thank you so much for sharing
So happy you are enjoying Nancy!
Absolutely delicious. Used this one on everything from chicken sandwich to pork chops. You won’t be disappointed
Yay, so glad you enjoyed Christine!
This is a really versatile sauce. It reminds me of the Sikil Pak we were served while traveling in the Yucatán. I subbed in orange juice for the water and it added perfect amount of sweetness.
oooo, love that Amanda!
i love your mex recipes!
i just have a question, because for me cilantro is not a good option, i really cant eat this herb
can i replace it with something else? even if i know it would be different
thanks so much
Perhaps try it with flat leaf parsely?
This recipe was amazing!!! We used it for fajitas tonight but it would be fantastic for so much more!!
Great to hear!
Tangy and delicious, Thanks.