Cooked Salsa? / Pumpkin Seeds

[Guest guest]

I'm looking to make a salsa before all the good ingredients go to heck

and high priced because of seasonal changes. I'm looking for a salsa

that is cooked with fresh tomatoes (can be pureed before or after as

long as the salsa is cooked and doesn't use canned tomatoes - not

looking for a pico de gallo, though I love that).

 

Can one toast/roast pumpkin seeds in a pan as you would a spice (as

oppose to an oven)? Thanks, sorry for the twenty questions (and

thanks for the pumpkin recipes and straining technique!). Here is an

interesting recipe which I haven't tried but someone else has in a

general chile group (his original). Looks really interesting and good

S. ...

 

Habanero & Pumpkin Seed Salsa

 

" ....what I did was to carve a pumkin, pick thru the pulp and

remove the seeds, rinse them off, dry them on some paper towels,

then mix them up in a bowl with a little bit of melted butter

(or oil), salt and pepper, then roast them in the oven at about

300 degrees until they're golden brown....normal pumpkin seed

roasting procedures that I'm sure you are all familiar with!

.....then I took a handful of the seeds and put them in the

blender along with two of the small cans of stewed tomatoes

(without the juice), a small diced onion, a couple cloves of

garlic, a bit of cumin, one chopped orange habanero (I used a

smoked dried habanero for added rustic-ness), salt and pepper,

blend it up really good so the seeds are ground up nicely, taste

it, adjust the seasonings if needed, and that's about it. Best

served slightly warm or at room temp with corn tortilla

chips........now that is some tasty stuff there.....thought some

of you might like to give it a try since this is pumpkin carving

time of year....feel free to substitute your own choice of

pepper and play with the other ingredients a bit, I be a squeeze

of fresh lime would be damn fine in there too......

let me know if ya try it, good stuff.... "

[Guest guest]

The only cooked salsa recipe i have is this one:

 

Microwave Salsa

 

3 medium tomato, chopped

1 green onion, sliced

3 garlic cloves, minced

3 Tbs finely chopped green pepper

1 Tbs lemon juice

1 1/2 tsp minced fresh basil or 1/2 tsp dried basil

1/2 tsp chili powder

1/2 tsp salt

1/8 tsp pepper

 

In a microwave-safe bowl, combine the tomatoes,

onion and garlic. Add green pepper, lemon juice

and seasonings; mix well/ Microwave on high for

45 to 60 seconds or until heated through. Salsa

can be stored in the refrigerator for up to three days.

Yield: 4 cups

 

Now i don't see any reason you couldn't make a triple

or quad batch and cook it on a stove top instead of a

microwave.

 

> Can one toast/roast pumpkin seeds in a pan as you would a spice (as

> oppose to an oven)?

 

Yes, absolutely. Just toss the seeds in the warm pan

with maybe a bit of olive oil and toast; just stir them

constantly to get a nice even toasting. Then, season and

salt as you like.

 

~ pt ~

 

God fits the back to the burden.

~ Scots proverb

~~~*~~~*~~~*~~~>

, " matrixenos "

<matrixenos@h...>

wrote:

>

> Can one toast/roast pumpkin seeds in a pan as you would a spice (as

> oppose to an oven)? Thanks, sorry for the twenty questions (and

> thanks for the pumpkin recipes and straining technique!). Here is

an

> interesting recipe which I haven't tried but someone else has in a

> general chile group (his original). Looks really interesting and

good

> S. ...

>

> Habanero & Pumpkin Seed Salsa

>

> " ....what I did was to carve a pumkin, pick thru the pulp and

> remove the seeds, rinse them off, dry them on some paper towels,

> then mix them up in a bowl with a little bit of melted butter

> (or oil), salt and pepper, then roast them in the oven at about

> 300 degrees until they're golden brown....normal pumpkin seed

> roasting procedures that I'm sure you are all familiar with!

> ....then I took a handful of the seeds and put them in the

> blender along with two of the small cans of stewed tomatoes

> (without the juice), a small diced onion, a couple cloves of

> garlic, a bit of cumin, one chopped orange habanero (I used a

> smoked dried habanero for added rustic-ness), salt and pepper,

> blend it up really good so the seeds are ground up nicely, taste

> it, adjust the seasonings if needed, and that's about it. Best

> served slightly warm or at room temp with corn tortilla

> chips........now that is some tasty stuff there.....thought some

> of you might like to give it a try since this is pumpkin carving

> time of year....feel free to substitute your own choice of

> pepper and play with the other ingredients a bit, I be a squeeze

> of fresh lime would be damn fine in there too......

> let me know if ya try it, good stuff.... "