Sikil Pak: A Traditional Mayan Dip With A Molcajete
Fresh ingredients roasted and grinded seasoned with natural flavors and protein packed with pumpkin seeds.
Equipment
- Molcajete or food processor
Ingredients
- 1-2 garlic cloves
- 2 whole roma tomaotes quartered
- 1/4 jalapeno pepper, serrano pepper, or habanero pepper use more for spicy or less for mild
- 1/2 tablespoons salt
- 1/2 tablespoon whole peppercorns
- 1/3 cup toasted pumpkin seeds already prepackaged for you
- 2 tablespoons chives chopped
- 1` tablespoon lime juice
Instructions
- Preheat your oven to 425℉. In a foil packet, roast garlic, tomatoes, and pepper of choice. *Close packet up and leave a small hole for steam. Roast 25 minutes.
- In your molcajete or food processor, grind salt, pepper, and pumpkin seeds. Set aside.
- Slowly open your foil packets and allow the ingredients to rest for 5 minutes.
- Add ingredients plus juices to your bowl or processor. *Leave out the pepper for a less spicy version. The fluid sometimes is enough!
- Mix in chive and lime juice.
- Enjoy!
- Store leftovers in a airtight container. Good for 4 days in the refrigerator. I do not recommend freezing.
Notes
The longer it sits the better it gets. This dip/sauce is fantastic reheated the next day and a bit more spicy so maybe remove the pepper whole and save it for the next day. You can always add heat but you can't take out!h