Sweet and Spicy Pepitas

 

1 cup shelled pepitas (pumpkin seeds)

4 garlic cloves, smashed and broken into seed size pieces or smaller

½ tsp. New Mexico red chile powder

½ tsp. chipotle powder

¼ tsp. salt

2 tsp. sugar

Juice from ½ lime

 

Toast the pepitas in a hot, dry skillet over medium heat. Shake or stir until they begin to swell and pop. Add the garlic and continue to stir until seeds have a nice toasted color. Be careful not to let the seeds nor the garlic burn. Remove from heat. Add the chile powder and salt and stir to coat the seeds. Continue stirring for about 15 seconds, but no more. The powders will burn in the hot pan if you leave them in too long. Transfer to a bowl and add the sugar. Stir.  Add the lime juice and toss to coat. Spread on a cookie sheet or transfer to a large bowl. Let sit for about 4 hours until dry or overnight, stirring about every 30 minutes for the first couple of hours. Once the seeds are dry, transfer to an airtight container.

 

Delicious as a snack, or use as a topping:

 

Tacos / Taco Salad

Citrus Salad

Steamed vegetables

Potato and pasta salads

Pureed soups such as pumpkin or butternut squash

African Stews

Mole