Sikil-p'ak pumpkin seed dip

Sikil-p'ak is served in Yucatan today as a dip with fried or toasted tortillas. According to the Mayan ethnologist,Dr.Alfredo Barrera Vasquez,the name for this dish is sikil (pumpkin or squash seed) and p'ak (tomato). Make up a batch for a healthy on the go snack!

1 1/4 cups pumpkin seeds

1 jalapenos (test for spiciness)

2 medium tomatoes

1 1/2 tsp. salt or to taste

2 heaping Tbl. chopped cilantro

2 heaping Tbl. chopped green onions

1 cup cold water

In a frying pan toast pumpkin seeds until well browned, then cool. Directly over gas flame on stove toast chile and tomatoes until blistered. Use blender or vita mix to grind seeds. Add all other ingredients and blend. Serve room temperature as a dip.

Makes about 11/2 cups

Note: This dish may be made raw by combining all ingredients raw in blender.

Find Original Recipe at: http://cafegratitude.com/our-blog/tags/52/?start=10