We're very excited to be able to offer Sikil Pak, a traditional Mayan pumpkin seed dip from the Yucatan. This dish features an indigineous herb called papalo, commonly used instead of cilantro before Europeans arrived, provided by our favorite urban farmers at Feral Heart Farm in Sunol. To make our version, we take organic pumpkin seeds, soak them in saltwater and lightly toast. We then puree them with tomatoes, caramelized onions, pickled jalapeño peppers, garlic, fresh herbs and citrus juice for a delightful dip that would go especially well with the incomparable blue or white corn tortillas we carry from Alma Semillera.
Ingredients: pumpkin seeds,* onions,* tomatoes,* lime juice,* olive oil,* orange juice,* papalo,* cilantro,* garlic,* jalapeño peppers,* pickled jalapeno brine (from jalapenos,* Celtic sea salt), Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free and Gaps Diet-friendly.