Toasted pepitas and spicy chilies de arbol give fresh tomato salsa a nutty, smoky flavor.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward. Ingredients Servings 4 8 24 48 80 100 Prep | Serves 4 8 each Chilies de Arbol, stemmed and seeded 2/3 cup Pepita Seeds, toasted 2 tbsps Vegetable Oil 1 cup Onion, 1/4" dice 2 cups Plum Tomato, seeded, 1/2" dice 1/2 cup Bitter Orange Juice 1 tsp McCormick Culinary ® Oregano Leaves, Mexican Style 3/4 tsp Salt 1/2 tsp McCormick Culinary ® Ancho Chile Pepper, Ground 1 tbsp Cilantro, chopped 1 tbsp Pepita Seeds, toasted, chopped Procedure Prep In a sauté pan over medium high heat blister all sides of chilies de arbol. Transfer to a blender and add first amount of pepita seeds. Blend on high until mixture is ground. Set aside.
Heat oil in same sauté pan. Add onions and cook until translucent. Add tomatoes and good until softened.
Place tomato mixture in blender with ground chilies and pepitas. Add orange juice, oregano, salt and ancho chile. Pulse until coarsely ground. Hold refrigerated for service.
For service garnish with cilantro and chopped pepitas. Recipe type: Sauces Condiments and Spreads