Pepita Sage Dip

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Pepita sage dip with tortilla wedges

 

 

500 g (17 1/2 oz) cherry tomatoes, halved

1 medium onion, chopped

1 medium fresh green jalapeno pepper

1 clove garlic, crushed

1/4 cup olive oil

3 teaspoons sugar

2 teaspoons chopped fresh sage

2 cups pepitas, toasted

 

 

1. Combine tomatoes, onion, jalapeno pepper, garlic, oil, sugar and

sage in baking dish. Bake, uncovered, at 200 C (390 F) for about 30

minutes or until onion is very soft; cool 5 minutes.

 

2. Process pepitas until finely crushed, add tomato mixture; process

until combined.

 

 

Serves 8.