Categories: Dips; Appetizers

Ingredients

• 2 tablespoons canola oil
• 2 medium shallots, finely chopped
• 2 medium garlic cloves, finely chopped
• 1 medium jalapeño, finely chopped
• 1 cup roasted and salted pumpkin seeds (pepitas)
• 1/4 cup loosely packed flat-leaf parsley leaves
• 1/4 cup loosely packed cilantro leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1/4 cup water
• 1 teaspoon orange zest
• Kosher salt
• Tortilla chips or pita chips, for serving

Directions

1. In a large skillet set over medium heat, add the canola oil. Once the oil is hot, add the shallots, garlic and jalapeño and cook until soft and translucent, 4 to 5 minutes.

2. Transfer the mixture to a food processor and add the pumpkin seeds, parsley, cilantro and lime juice. Turn the food processor on and gradually add the olive oil, then slowly add the water, processing for 1 minutes after the water is added. Stop the food processor and transfer the dip to a serving bowl. Use a rubber spatula to stir in the orange zest, then season with salt. Serve at room temperature with tortilla chips.

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