Description
Sikil P’ak is a traditional Mayan salsa made with toasted pumpkin seeds (pepitas), roasted tomatoes, and fresh herbs. This thick, dip-like salsa has a nutty, savory flavor with a hint of smokiness — perfect as a party dip, taco topping, or spread for grilled meats and veggies.
Ingredients
1 cup raw, hulled pumpkin seeds (pepitas)
2 medium Roma tomatoes
1 small white onion, peeled and halved
1 garlic clove, peeled
1 jalapeño or habanero (optional, to taste)
1/4 cup fresh cilantro leaves
Juice of 1 lime
Salt to taste
1/4–1/3 cup water (as needed for consistency)
Instructions
Toast the pumpkin seeds: In a dry skillet over medium heat, toast the pepitas until golden, puffed, and fragrant — about 5–7 minutes. Stir frequently and don’t let them burn. Let cool.
Char the vegetables: Roast the tomatoes, onion, garlic, and chili (if using) in a dry skillet or under the broiler until lightly blackened in spots and softened. Let cool slightly.
Blend: In a food processor or blender, combine the toasted pumpkin seeds, roasted vegetables, cilantro, lime juice, and a generous pinch of salt. Pulse until mostly smooth but still textured. Add water a little at a time to reach your desired consistency.
Taste and adjust: Add more salt, lime juice, or chili as needed. Serve at room temperature or slightly chilled.
Notes
Traditionally served thick and scoopable, not watery.
Can be made ahead — store in the fridge for up to 5 days.
Delicious with tortilla chips, tacos, grilled chicken, roasted veggies, or as a sandwich spread.