Lime Toasted Pepitas Recipes

CHILE LIME PEPITAS

Steps:

• Warm olive oil in a small skillet over medium heat. Add the pepitas, and cook, stirring frequently, until seeds are fragrant and start to brown (3 - 5 minutes).
• Add lime juice (the pan will sizzle), a pinch of Aleppo chile and a pinch of kosher salt, stirring to combine. Take the skillet off the heat, and continue stirring until most of the lime juice cooks off. Taste the pepitas, and add more Aleppo chile and kosher salt to taste.**

GREEN PAPAYA SALAD WITH LIME AND PEPITAS

Steps:

• For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.
• For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.
• Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces.
• In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).

SPICED PEPITAS

Steps:

• Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
• Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.

LIME TOASTED NUTS

Steps:

• Put the nuts in a pan over medium heat and toast, tossing continually until they are golden brown, 3 to 4 minutes. Watch them carefully so they don't burn.
• Squeeze over the lime juice and drizzle on the tamari or soy sauce. Sprinkle with a small pinch of sea salt.
• Mix well with a wooden spoon to coat evenly. Cook off the liquid, tossing and stirring occasionally, 1 to 2 minutes.
• Tip into a serving bowl. Or store the cooled nuts in an airtight container for up to 1 week.

LIME TOASTED PEPITAS

Steps:

• Mix lime juice, pepper, cayenne and salt and stir until dissolved. Heat a large skillet over medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. Add seasoned lime juice all at once and stir well to coat all seeds. Remove from heat and cool in the pan.Serve at room temperature.
• Also great in salads for a crunchy texture.

SPICED PEPITAS

Steps:

• Preheat an oven to 350 degrees F.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
• Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

SWEET AND SALTY PEPITAS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
• Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.

GUACAMOLE WITH TOASTED PEPITAS AND COTIJA CHEESE

Steps:

• In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper and mix to combine. Top with pepitas and cheese. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day.