Somewhere between a Mexican salsa macha and a pesto, this herby dip gets an earthy base of toasted pumpkin seeds, tempered by fresh cilantro, lots of zesty lime, and a dash of heat from jalapenos and red chilies. Served with seed crackers, bread, or fresh cut vegetables, this hearty dip will keep everyone going and is easy to pack and serve.
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How hot is hot?
Spice is a personal pursuit, and individual peppers can vary in their heat content. To keep things to your liking, work gradually; to keep things mild, slice the jalapeno and remove the seeds, where much of the heat is found. Use half for a mild salsa. Add more as you require.
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This recipe was originally published in the April 2025 issue of alive magazine.