Guest Author - Amy McDaniel

Don’t you love to say, "Pepitas!" That’s green pumpkin seeds, for us north-of-the-borderites. The crunchy little treats have been noshed on in Mexico since the time of the Aztecs. Make sure to buy the green ones, which you can find in Mexican or Latin American groceries or many supermarkets. Store them in the refrigerator before using.

To release their full flavor and aroma, pepitas must be toasted, and the easiest way to do that is on top of the stove, where you can see, hear, and smell them. That’s right, you have to use all those senses to tell if they are good and ready for my favorite sense of all, when you pop them into your mouth!

This is the ultimate Mexican party snack, especially because you can cook them fully days before your fiesta. But don’t limit these addictive seeds to the appetizer tray. They also work well as a garnish for all sorts of dishes.

2 tablespoons olive oil
1 cup green pumpkin seeds
1/2 teaspoon salt
1/4 teaspoon chili powder, or to taste

Heat oil in a medium skillet over medium heat. Add pumpkin seeds and sprinkle with sale and chili powder. Toast, stirring frequently until seeds start to pop in the pan and brown slightly. Remove to a place and let cool. You can store these in an airtight container for three to four days.

Here are a few serving suggestions that highlight the versatility of this recipe. Soon it will be a staple in your Mexican pantry!

As an hors d’oeuvre:

When it’s party time, drop handfuls into colorful bowls and place at strategic points all over the room or the patio.

Even if you're just having a few friends over for drinks before a night out, offer a recipe of pepitas to snack on before dinner.

As a garnish:

Instead of, or in addition to, using nuts to add crunch to salad, try sprinkling a handful of pepitas on the top.

Looking for a way to add a south-of-the-border touch your menu? Think soup. Pepitas not only provide a welcome texture complement for creamy squash or pumpkin soup, but they also set off the color nicely.

Remember that old standard on French restaurant menus, Trout Amandine (trout with almonds)? Again, we’re talking texture. Replace the almonds with pepitas and add a swirl of chipotle puree to the cream sauce. Pepitas would work well as a garnish for almost any preparation of fish.