Oaxacan-Style Pumpkin Seed and Chile Salsa Verde

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant green salsa made with toasted pumpkin seeds, fresh tomatillos, and smoky chiles, perfect for dipping or drizzling over grilled meats. This Mexican-inspired recipe (vegetarian), ready in about 20 minutes, turns tomatillos, pumpkin seeds (pepitas), jalapeño peppers into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 90 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 10 min Cook: 10 min Serves 6 Mexican cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a dry skillet over medium heat. Toast 10 medium husked and rinsed tomatillos until they blister and soften, about 5 minutes, turning occasionally.
  2. Step 2: Add 2 stemmed jalapeño peppers, 1/2 medium quartered white onion, and 3 peeled garlic cloves to the skillet. Roast for another 3-4 minutes until fragrant and lightly charred.
  3. Step 3: In a blender, combine the roasted vegetables with 1/3 cup toasted pumpkin seeds, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/4 cup water. Blend until smooth but slightly textured.
  4. Step 4: Taste and adjust salt or lime juice as needed. Serve chilled or at room temperature with tortilla chips or as a sauce for meats.

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