PUMPKIN SALSA DIP RECIPES

Steps:

• In a medium skillet over medium-high heat, toast pepitas, stirring often, until lightly browned, 5 minutes; set aside 1 tablespoon for garnish. Transfer remaining pepitas to a food processor and process until finely ground, about 30 seconds. It should look like wet sand. In the same skillet over medium-high heat, add tomatillos, shallots, garlic, and jalapeño. Cook, turning as needed with tongs, until charred on all sides, about 5 minutes. Let cool slightly.  To the food processor, add cilantro, lime zest and juice, and salt. Pulse about 20 times until cilantro is fully incorporated. Add vegetables and process until coarsely chopped, scraping down sides as needed. Taste and adjust seasoning with salt and more lime juice as you like. It should taste nutty, limey, and herby. Transfer to a bowl and garnish with reserved pepitas and cilantro leaves. Serve with crudités, tortillas and chips.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine pumpkin, onion, oil, and cinnamon in a plastic bag; coat well. Spread mixture onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 25 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Combine tomatoes with their juice, cilantro, jalapeno, ginger, and grapefruit juice in a medium bowl. Add roasted vegetable mixture and mix well. Chill in a refrigerator for 1 hour to combine flavors.