I ran across this recipe when I was helping a friend of mine prepare the food for her annual holiday open house. Our menu had a Mexican theme and these spicy pepitas fit right in.
This recipe was a clipping from a magazine; I’d give credit if I knew which one!I used a pepper blend called Hot Shot!®, made by McCormick. If you don’t have it, use half ground black pepper and half ground cayenne pepper. If you can find ancho chili powder (affiliate link), use it! If not, regular chili powder will work fine.
Make a big batch of these spicy pepitas for a party and save some for a diabetic-friendly afternoon snack. These pepitas are low in Cholesterol and are a good source of Protein, Vitamin K, Iron, Copper, Magnesium, Phosphorus and Manganese.
- 12.5 ounces 2¼ cups raw hulled green pumpkin seeds (pepitas)
- 1¼ teaspoon Hot Shot!® pepper blend half black pepper, half cayenne
- 1¼ teaspoon ground cumin
- 1¼ teaspoon ground ancho chile or chili powder
- 1¼ teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon fresh lime juice from about half a lime
Preheat the oven to 375°F.
Put pumpkin seeds, pepper, cumin, chili powder, and salt in a medium bowl and toss to combine. Add lime juice and toss again until spice mixture is evenly distributed among the seeds.
Line baking sheet with parchment paper. Spread seeds on pan and bake for about 9 minutes, shaking the pan every 3 minutes or so. You want the seeds lightly browned and dry.