Pumpkin-Seed Salsa

Notes: Tomatillos, which resemble small green tomatoes covered with a papery husk, are available in many supermarkets and in Latino grocery stores. If fresh ones are not available, use 2 cans (12 oz. each) tomatillos, drained. Find green hulled pumpkin seeds (pepitas) in Latino markets and natural-food stores.

This recipe goes with Tamale Tarts

Yield: Makes about 3 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 6.8
  • Calories from fat: 26%
  • Protein: 0.3g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 1.1g
  • Fiber: 0.2g
  • Sodium: 4.8mg
  • Cholesterol: 0.0mg


  • 8 ounces fresh tomatillos (see notes)
  • 3 fresh poblano chilies (sometimes mislabeled pasilla) or Anaheim chilies (9 oz. total)
  • 2 fresh jalapeño chilies (2 oz. total)
  • 1 clove garlic, peeled
  • 1/2 cup sliced green onions
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup shelled roasted, salted pumpkin seeds (see notes)
  • 1/3 cup rice vinegar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon green or red hot sauce
  • Salt


  1. 1. Pull off and discard husks and stems from tomatillos; rinse tomatillos well and coarsely chop. Rinse and stem chilies. Remove seeds from poblanos. For a mild salsa, remove seeds from jalapeños. Coarsely chop all chilies.
  2. 2. In a food processor or blender, combine tomatillos, poblanos, jalapeños, garlic, green onions, cilantro, pumpkin seeds, vinegar, cumin, and oregano; whirl until smooth. Add hot sauce and salt to taste.
  3. Nutritional analysis per tablespoon.
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