Completely divine...if you love something that when you bite it, bites you back, Try this with quesadillas, tostadas, as a dip, topping for tacos or any other Mexican dish you are eating. Just delicious. We are loving it in our house.
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Need
- 200 Grams pumpkin seeds (pepitas), toasted
- 1 dried habenero chilli or milder chilli by choice
- 2 Roma tomatoes
- 1 Handful fresh coriander or cilantro
- 2 spring onions, cut in pieces
- 2 Pinches pink salt flakes BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
Do
- 1
Place pumpkin seeds and chilli into Thermomix bowl and mill 20-40 sec/speed 8 or until a thick paste forms.
- 2
Chargrill whole tomatoes under a hot grill for around 10-15 minutes, turning as needed, until skin is well blackened and flesh is soft. Cool slightly.
- 3
Add to Thermomix bowl with all the juice and remaining ingredients except oil.
- 4
Blend 10 sec/speed 8, stopping to scrape down sides of bowl as necessary.
- 5
Add oil to mixture as you blend until you have a solid consistency that is spreadable.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
