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
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!
- 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,