Ignacio ‘Nacho’ Urquiza
Pumpkin Seed and Morita Chili Dipping Sauce
Toasted pumpkin and chili seeds add fiery, smoky, nutty flavor to this herbaceous tzirita dip.
October 15, 2026
Though morita chile seeds can be a bit tough to get your hands on, you can purchase them online or at some Mexican markets. These dark purple-red smoked jalapenos impart a burst of smoked, fiery taste to this dip from The Mexican Vegetarian Cookbook.
What you need:
¾ cup peeled pumpkin seeds, plus extra to garnish
¼ cup morita chili seeds, or other dried chile seeds
1 onion, cut into wedges
1 bunch peppermint, leaves only
1 bunch cilantro
2 large tomatillos, husks removed
¼ teaspoon salt
Tortilla chips, to serve
What you do:
- In a dry, non-stick frying pan or skillet over medium-high heat, toast pumpkin seeds and chili seeds until golden. Remove from pan and set aside. Into pan add onion and dry-roast, turning, until nicely charred.
- Into a food processor or blender, add toasted seeds, onion, peppermint, cilantro, tomatillos, and salt, and blend until smooth, adding a splash of water if needed. Serve in a bowl as a dipping sauce with tortilla chips.
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