![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/01\/Sweet-and-Spicy-Pepitas.jpg\")
<\/a>1 cup shelled pepitas (pumpkin seeds)<\/p>\n4 garlic cloves, smashed and broken into seed size pieces or smaller<\/p>\n
\u00c2\u00bd tsp. New Mexico red chile powder<\/p>\n
\u00c2\u00bd tsp. chipotle powder<\/p>\n
\u00c2\u00bc tsp. salt<\/p>\n
2 tsp. sugar<\/p>\n
Juice from \u00c2\u00bd lime<\/p>\n
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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.\u00c2\u00a0 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.<\/p>\n
<\/p>\n
Delicious as a snack, or use as a topping:<\/p>\n
<\/p>\n
Tacos \/ Taco Salad<\/p>\n
Citrus Salad<\/p>\n
Steamed vegetables<\/p>\n
Potato and pasta salads<\/p>\n
Pureed soups such as pumpkin or butternut squash<\/p>\n
African Stews<\/p>\n
Mole<\/p>\n","protected":false},"excerpt":{"rendered":"
Sweet and Spicy Pepitas 1 cup shelled pepitas (pumpkin seeds) 4 garlic cloves, smashed and broken into seed size pieces or smaller \u00c2\u00bd tsp. New Mexico red chile powder \u00c2\u00bd tsp. chipotle powder \u00c2\u00bc tsp. salt 2 tsp. sugar Juice from \u00c2\u00bd 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….<\/p>\n