On my childhood visits to Mexico, these savory, mouthwatering nuts were everywhere – street vendors and in little bowls on the tables in the taquerias we visited. They’re the perfect “nibbly” and accompaniment to a nice cold “cerveza” before dinner!
8 oz. Hulled Green Pumpkin Seeds
8 cloves Garlic, unpeeled
1 Tbsp. Olive Oil
2 tsp. Ancho or Guajillo chili powder
Salt to taste
Fresh squeezed lime juice to taste
Combine pumpkin seeds, garlic, chili powder and olive oil. Transfer to a skillet and stir constantly over medium high heat until the pumpkin seeds have popped and have started to turn brown. Scoop pumpkin seeds out of pan and place in a bowl. Toss warm pumpkin seeds with salt and fresh lime juice.