A Mayan Marvel: Yucatán's Toasted Pumpkin Seed & Garlic Dip (Sikil P'aak)
Details
This traditional dip from the Yucatán Peninsula is a true taste of Mayan history, blending earthy toasted pumpkin seeds with fire-roasted tomatoes and a potent kick of garlic and habanero. It's a uniquely flavourful and nutritious dip, perfect as a snack with tortilla chips or as a flavourful spread. Its name comes from the Mayan words 'sikil' (pumpkin seed) and 'p'aak' (tomato).
Ingredients
Instructions
Toast the Seeds
In a dry skillet or comal over medium heat, toast the pumpkin seeds, stirring frequently until they are fragrant and begin to pop. Be careful not to burn them. Once toasted, set them aside to cool completely.
Char the Vegetables
Place the tomatoes, garlic cloves (unpeeled), habanero, and the quarter piece of onion on the hot skillet. Roast them, turning occasionally, until their skins are blackened in spots and they have softened.
Grind the Seeds
Once cooled, grind the toasted pumpkin seeds in a spice grinder, food processor, or traditionally in a mortar and pestle (molcajete) until you have a fine powder.
Blend the Sauce
Peel the roasted garlic. In a blender or molcajete, combine the roasted tomatoes, peeled garlic, onion, and habanero. Blend until you have a rustic, slightly chunky sauce.
Combine
Transfer the blended tomato sauce to a bowl. Gradually add the ground pumpkin seed powder, stirring continuously to avoid clumps. Mix until you achieve a thick, dip-like consistency.
Finishing Touches
Stir in the sour orange juice and the finely chopped cilantro. Season generously with salt to taste and mix everything thoroughly.
Serve
Let the Sikil P'aak sit for at least 10 minutes to allow the flavours to meld. Serve at room temperature with plenty of crispy tortilla chips for dipping.
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