Ingredients

The following ingredients have 4 Servings
  • 1 C (160g) Raw Pepitas (soaked over night or in very hot water for 10 minutes, drained)
  • 3 Tbs Fresh Lime Juice
  • 6-8 Pickled Jalapeño Rings (or more to taste (sub one chipotle pepper in adobo sauce if desired))
  • 1/2 tsp Cumin (ground)
  • 1/2 tsp Smoky Paprika
  • 1 tsp Fine Sea Salt
  • 1 Fist Full of Cilantro (stems and leaves)
  • 3/4 C (385g) Water

Instruction

  • Place the pepitas, lime juice, jalapeños, cumin, paprika, sea salt, cilantro and water into a high speed blender (I use VitaMix) and blend on the puree cycle or medium high, scraping the container down several times to create a smooth puree. Place in a bowl for serving or storage container.
  • Store in the refrigerator for up to five days or freeze for up to a month. If freezing, thaw in the refrigerator overnight and whisk or reblend to create a smooth texture.