Snack: Mayan Pumpkin-Seed Dip

Ingredients

5 ounces raw pepitas (pumpkin seeds; about 1 cup)
2 tablespoons canola oil
1/2 cup finely chopped shallots
1 large jalapeño—stemmed, seeded and finely chopped
3 garlic cloves, minced
Kosher salt
1/4 cup lightly packed parsley
1/4 cup lightly packed cilantro
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon finely grated orange zest
Tortilla chips, for serving

Instructions

In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.
In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.
Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the sikil pak to a bowl and serve with tortilla chips.

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