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    Salsa de Semillas

    Salsa de Semillas

    Photo by Kadzima

    • Prep Time


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    • • 2 tablespoons peanut or canola oil

    • • ⅓ cup dried chile de arbol (about 15 pods)

    • • ½ cup crushed roasted peanuts

    • • ½ cup green pumpkin seeds

    • • ¼ cup white sesame seeds

    • • ¼ cup black sesame seeds

    • • Kosher salt


    1. Heat the oil in a skillet over medium heat. Add the chiles and toast until aromatic, about 2 to 3 minutes. Leave the oil in the pan, and put the peppers in a food processor and pulse until crushed. 2. In the same pan, toast the peanuts, pumpkin seeds and sesame seeds over medium heat until aromatic, about 2 to 3 minutes. Return the crushed chiles to the pan and toast the mixture for 1 minute longer. Turn off the heat, add a few pinches of salt and serve. Note: The salsa wi! keep in an airtight container for up to 4 days.


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