Ingredients
Instructions
Prep (before heat)
- Rinse pepitas and dry them thoroughly. Dice the jalapeño finely. Husk the tomatillos.
Quick-pickle the jalapeño
- In a small bowl, combine the diced jalapeño, white vinegar, water, sugar, and salt. Stir and let stand for 15–20 minutes. Drain well before using.
Broil Poblanos and Tomatillos
- Place the poblanos and tomatillos on a foil-lined tray under a high broiler (about 10 cm from the heat).
- Poblanos: Broil, turning occasionally, until skins are deeply blistered and blackened all over. Steam them in a covered bowl for 5 minutes, then peel and seed.
- Tomatillos: Broil until collapsed with charred spots and juices bubbling.
- Finely chop the peeled poblanos and roasted tomatillos together.
Toast Pepitas
- In a dry skillet over medium heat, toast the pepitas until they are lightly golden and aromatic, with occasional popping. Do not brown them too deeply or they will become bitter. Let them cool slightly.
Coarse Grind
- Use a food processor or blender to pulse the toasted pepitas to a coarse sand with small chunks. Avoid grinding into a fine flour or paste.
Assemble
- In a large bowl, combine the ground pepitas, chopped poblanos and tomatillos, onion, garlic, drained pickled jalapeño, crumbled cotija, oil, and lime juice. Fold gently to preserve the rustic texture.
Season and Serve
- Add salt to taste and adjust the lime juice for brightness. The dip should be thick, rustic, smoky, and tangy.
- Spoon into a shallow bowl, garnish with extra cotija, and serve with endive leaves or crisp tostadas.
Plating & Garnishing
- Base: Spoon the rustic dip into a shallow bowl, preserving the chunky texture.
- Finish: Extra crumbled cotija, a drizzle of oil, and endive leaves or tostadas arranged around the rim.
Safety & Quality: The quick-pickled jalapeños use a standard acid ratio for safety and crunch. Sikil Pak is best enjoyed the day it’s made. If refrigerating, bring to room temperature and add a squeeze of fresh lime juice to refresh the flavors before serving.