Chile-Lime Pepitas
This addictive recipe is one of my go-to party recipes that I change here or there, depending on what I'm in the mood for. This time, I actually wrote down the amounts of spices and lime as I made them, and I loved the way they came out. You can turn the heat up more by using a hotter chile powder or a blend of a couple, more and less spicy. The store well for about a week in a sealed container, but I doubt they will last that long!
Chile-Lime Pepitas
4 tablespoons fresh lime juice (from 2 medium limes)
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika
1 tablespoon extra-virgin olive oil
1 cup pepitas (pumpkin seeds)
1/2 tsp. pure New Mexico chile powder or medium hot chili powder
1 1/2 teaspoons sea salt
Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, smoked paprika, cumin and coriander and salt and stir until the juice has evaporated, leaving a film on the pan. Cool on a baking sheet, spread out flat. Store in a sealed container. />
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at