Guatemalan Pepita and Pumpkin Seed Salsa Verde
A vibrant and nutty green salsa made with roasted pumpkin seeds, tomatillos, and fresh herbs, perfect as a dip or sauce. This latin american-inspired snacks ready in about 25 minutes blends small, quartered white onion, stemmed jalapeño pepper, peeled garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 medium, husked and rinsed fresh tomatillos
- 1 small, quartered white onion
- 1, stemmed jalapeño pepper
- 3, peeled garlic cloves
- 1/4 cup pumpkin seeds (pepitas)
- 1/2 cup packed leaves fresh cilantro
- 2 tbsp fresh lime juice
- 1 tsp salt
- 1/4 cup water
- 1 tbsp vegetable oil
Instructions
- Step 1: Preheat a dry skillet over medium heat. Toast 1/4 cup pumpkin seeds for 3-4 minutes until fragrant and lightly browned. Remove and set aside.
- Step 2: In the same skillet, place 10 husked and rinsed medium tomatillos, 1 small quartered white onion, 1 stemmed jalapeño pepper, and 3 peeled garlic cloves. Roast, turning occasionally, for 8-10 minutes until charred spots appear and vegetables soften.
- Step 3: Transfer roasted vegetables and pumpkin seeds to a blender. Add 1/2 cup packed fresh cilantro leaves, 2 tablespoons fresh lime juice, 1 teaspoon salt, 1/4 cup water, and 1 tablespoon vegetable oil.
- Step 4: Blend until the mixture is smooth but still slightly textured, about 1 minute. Adjust salt and lime juice if needed.
- Step 5: Serve immediately with tortilla chips or as a sauce for grilled meats and vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Guatemalan Pepita and Pumpkin Seed Salsa Verde take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Guatemalan Pepita and Pumpkin Seed Salsa Verde?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Guatemalan Pepita and Pumpkin Seed Salsa Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Guatemalan Pepita and Pumpkin Seed Salsa Verde for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Guatemalan Pepita and Pumpkin Seed Salsa Verde?
Latin American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
