Oaxacan-Style Pumpkin Seed and Chile Salsa Verde

By · Reviewed by AislePrompt Editorial · ·

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 snacks (vegetarian) ready in about 20 minutes blends medium, husked and rinsed tomatillos, toasted pumpkin seeds (pepitas), stemmed jalapeño peppers 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.

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

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.

Equipment for this recipe

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Frequently asked questions

How long does Oaxacan-Style Pumpkin Seed and Chile Salsa Verde take to make?

Total time is about 20 minutes (10 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 Oaxacan-Style Pumpkin Seed and Chile 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 Oaxacan-Style Pumpkin Seed and Chile 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 Oaxacan-Style Pumpkin Seed and Chile 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.

Is Oaxacan-Style Pumpkin Seed and Chile Salsa Verde vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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