Appetizer: Mexico – Yucatan Peninsula Mexico – Sikil P'ak (Pumpkin Seed Dip)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 1 1/2 cups (210 g) roasted hulled pumpkin seeds (pepitas)
- 2 medium tomatoes, charred and peeled if desired, about 10 oz (300 g) total
- 1–2 habanero peppers, stemmed (use 1 for milder, 2 for hotter), about 0.3–0.6 oz (8–17 g)
- 1 small white onion, coarsely chopped, about 4 oz (115 g)
- 1 clove garlic, charred or roasted
- 2 tbsp (30 ml) sour orange juice (naranja agria) or 2 tbsp (30 ml) orange juice + 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 1/4 cup (15 g) fresh cilantro leaves, packed
- 1 tsp (5 g) fine salt, plus more to taste
- 1–2 tbsp (15–30 ml) water, if needed to adjust texture
- Totopos (tortilla chips) or sliced raw vegetables for serving (no measurement)

Instructions

Short Description:
A smoky, mildly spicy Yucatecan dip made from toasted pumpkin seeds (pepitas) blended with charred tomatoes and habanero pepper, finished with citrus and cilantro. Serve as a starter with totopos (tortilla chips) or fresh vegetable sticks.

Regional Notes:
This is the Yucatecan sikil p'ak: the base is roasted hulled pumpkin seeds native to the peninsula, combined with roasted tomatoes and the region's signature chile habanero for a bright, spicy kick. Sour orange (naranja agria) or a mix of orange and lime is used for authentic Yucatecan acidity rather than only lime juice.

1. Prepare chiles and tomatoes: char the tomatoes, habanero(s), garlic clove, and onion pieces over an open flame, comal, or under a broiler until the skins are blackened and blistered, turning to roast evenly (about 8–10 minutes). Transfer to a bowl and cover briefly to steam for easier peeling if desired.
2. Toast pumpkin seeds (if not already roasted): in a dry skillet over medium heat, toast the pepitas, stirring often, until they begin to pop and smell nutty, 5–7 minutes. Remove from heat and cool slightly.
3. Grind seeds: place the warm toasted pepitas in a food processor or a molcajete/mortar. Pulse or grind until they form a coarse paste. Scrape down sides as needed.
4. Add roasted vegetables: add the charred tomatoes (peeled if you prefer a smoother texture), roasted garlic, charred onion, and 1 habanero pepper (reserve extra if you like it hotter) to the processor or mortar. Pulse or grind together until combined but still slightly textured—traditional sikil p'ak is not completely smooth.
5. Finish seasoning and texture: add the sour orange juice (or orange + lime mix), cilantro, vegetable oil, and 1 tsp salt. Pulse or mix to incorporate. If the mixture is too thick, add 1–2 tbsp (15–30 ml) water to reach a spreadable dip consistency. Taste and adjust salt and heat (add the reserved habanero if you want more spice).
6. Rest and serve: transfer to a serving bowl and let sit 10–15 minutes for flavors to meld. Garnish with a few whole toasted pepitas and a cilantro sprig if desired. Serve with totopos (tortilla chips) or raw vegetables.