Recipe Details

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.


  1. 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.
  2. Heat oil in same sauté pan. Add onions and cook until translucent. Add tomatoes and good until softened.
  3. 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.
  4. For service garnish with cilantro and chopped pepitas.


Serve this salsa with grilled chicken or fish, tortilla chips or tacos. For an ethnic trio of salsa serve this Pepita & Chile Salsa alongside our Sichuan Cashew Sauce and Spicy Papaya & Pineapple Salsa.