Avocado and Pumpkin Seed Salsa

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Avocado and Pumpkin Seed Salsa

 

1 cup raw pumpkin seeds (4 ounces) (I sometimes use roasted pepitas)

1 red bell pepper

1/4 cup fresh lemon juice

2 garlic cloves, minced

1 red chile, minced

3 large ripe firm Hass avocados, cut into 1/2-inch dice

Salt and freshly ground pepper

 

1. Preheat the oven to 400°. Spread the pumpkin seeds on a rimmed baking sheet

and bake for 4 minutes, or until lightly browned. Transfer to a plate to cool.

If you

use roasted pepitas you can skip abouve instruction.

2. Roast the bell pepper over a gas flame until charred all over. Transfer to

a bowl, cover with plastic wrap and let steam for 5 minutes. Peel, stem and seed

the pepper; cut it into 1/2-inch dice. 3. In a bowl, mix the lemon juice with

the garlic and chile. Stir in the pumpkin seeds, bell pepper and avocados.

Season with salt and pepper and serve.

 

 

 

 

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