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Pepita & Chilli Salsa Recipe

Toasted pepitas (pumpkin seeds) and spicy Chillies de arbol give this fresh tomato salsa a nutty, smoky flavour contrasted with the tang of orange juice. Garnish with coriander and serve with grilled chicken or fish, tortilla chips or tacos.


  • 75g pepitas (pumpkin seeds)

  • 8 chillies de arbol, dried

  • 2 Tbsp  vegetable oil

  • 1 onion, chopped

  • 4 plum tomatoes, seeded and chopped

  • 150ml  orange juice

  • 1 tsp McCormick Oregano

  • ¾ tsp McCormick Sea Salt

  • 1 tsp McCormick Smoked Paprika

  • 1 tsp McCormick Coriander Leaf


  • 1.

    Place the dried chillies in a steamer and gently steam for 10 minutes.  Meanwhile toast pumpkin seeds in a pan over a medium heat for 4-5 minutes, or until fragrant and golden brown, stirring occasionally.  Reserve 2 tbs for garnish and place remaining pepitas in a blender.

  • 2.

    When chillies have steamed, remove the seeds and toast the chillies in the same pan on a medium-high heat for 30 seconds, or until they begin to blister and change colour.  Add to the blender with the pepitas and blend on a high speed until the mixture is ground.

  • 3.

    Heat 1 Tbsp of oil in a pan on a medium high heat.  Add the onion and fry for 5-6 minutes or until slightly charred then add to the blender.  Add remaining oil and the tomatoes to the pan, cook for 4-5 minutes, or until tomatoes are softened, stirring occasionally.  Place tomatoes in blender, along with orange juice, Oregano, Salt, Smoked Paprika and Coriander Leaf.  Blend until coarsely ground, then spoon into a serving bowl.

  • 4.

    Chop reserved pepitas and use to garnish with Coriander Leaf.


Cooks Tip: Serve with grilled chicken or fish, tortilla chips or tacos.

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