Toasted Corn and Pumpkin Seed Salvadoran Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smoky, nutty salsa blending toasted corn and pumpkin seeds with fresh tomatoes and jalapeño, perfect for dipping or topping pupusas and tacos. This latin american-inspired snacks (vegan, gluten free) ready in about 20 minutes blends dried corn kernels (hominy or cancha), raw pumpkin seeds (pepitas), medium roma tomatoes 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 Latin American cuisine 90 cal/serving
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Ingredients

Instructions

  1. Step 1: In a dry skillet over medium heat, toast 1/2 cup dried corn kernels for 5-7 minutes, stirring frequently until puffed and golden brown with a nutty aroma. Remove and cool.
  2. Step 2: In the same skillet, toast 1/3 cup raw pumpkin seeds for 3-4 minutes until lightly browned and fragrant. Remove and cool.
  3. Step 3: Combine the toasted corn and pumpkin seeds in a blender or food processor with 3 medium roma tomatoes, 1 seeded and chopped jalapeño, 1/4 cup chopped white onion, 1 minced garlic clove, and 1/4 cup chopped fresh cilantro.
  4. Step 4: Add 2 tbsp lime juice, 1 tbsp vegetable oil, and 1 tsp salt. Pulse until the mixture reaches a chunky salsa consistency, not completely smooth.
  5. Step 5: Transfer to a bowl and let rest for 15 minutes to allow flavors to meld. Serve with pupusas, tacos, or as a dip with tortilla chips.

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Frequently asked questions

How long does Toasted Corn and Pumpkin Seed Salvadoran Salsa 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 Toasted Corn and Pumpkin Seed Salvadoran Salsa?

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 Toasted Corn and Pumpkin Seed Salvadoran Salsa?

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 Toasted Corn and Pumpkin Seed Salvadoran Salsa 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 Toasted Corn and Pumpkin Seed Salvadoran Salsa vegan?

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

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