Makes 2 Cups
Snack

Ingredients

Roasted pumpkin seeds with chile and lime
  • Dried chiles de árbol,4,,stemmed and seeded,
  • Pumpkin seeds,2,cups,,
  • Lime,1,,cut in half,
  • Sea salt,1,tsp,,
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Roasted Pumpkin Seeds With Chile and Lime

Every culture has its version of bar nuts, and this is ours at Contramar. Pumpkin seeds get toasted with chiles, doused with lime juice, and sprinkled with salt, which of course just makes you want to drink more. This is the easiest thing in the world to make, but also one of the best. Make sure to get unroasted and unsalted pumpkin seeds without their shells, which is not the way that they come when you scoop them straight out of a pumpkin. They should be green, a little shiny, and relatively flat.

Reprinted with permission from My Mexico City Kitchen by Gabriela Camara
Copyright 2019 Ten Speed Press
Written By Gabriela Cámara | Dec 16, 2020

Ingredients

Roasted pumpkin seeds with chile and lime
  • Dried chiles de árbol,4,,stemmed and seeded,
  • Pumpkin seeds,2,cups,,
  • Lime,1,,cut in half,
  • Sea salt,1,tsp,,
Expand All
Add All

Step one

Preheat the oven to 350°F / 180°C. 

Step two

Warm a medium skillet over low heat. Place the chiles in the skillet and let them toast for 1 to 2 minutes while agitating them. As soon as you can smell the chiles, add the pumpkin seeds to the skillet and move them around constantly as they toast for another 3 to 4 minutes. Pumpkin seeds burn easily, so you want to monitor them closely and keep them from sticking to the pan. Once you can smell a nice toasted aroma (notthe smell of burnt seeds), remove the pan from the heat and empty the pumpkin seeds and chiles into a bowl. Remove and discard the chiles. Squeeze the lime juice over the seeds, toss, sprinkle with the salt, and toss again.

Step three

Coat a baking sheet with oil or use a sheet of parchment paper to keep the seeds from sticking. Spread the seeds evenly on the prepared baking sheet and bake for 10 to 15 minutes, using a spatula to turn them over after the first 5 minutes. You are looking for the seeds to dry out, but they shouldn’t turn much darker. 

Serve the seeds while they’re still warm. Theoretically, these seeds can be stored in a sealed container for up to 1 week.