Eat Recipes

Mexican Tzirita Dip Recipe

This delicious Tzirita pumpkin seed and chile dip recipe is from the Mexican Vegetarian Cookbook by Margarita Carrillo Arronte. It is a perfect dip to serve with corn chips for a tasty snack or side dish.

Tzirita Recipe

Ingredients (serves 6)

¾ cup (3½ oz/100 g) peeled pumpkin seeds, plus extra to garnish
2 oz/50 g morita chile seeds, or any other dried chile seeds
1 onion, cut into wedges
1 bunch peppermint, leaves only
1 bunch cilantro (coriander)
2 large tomatillos, husks removed
sea salt
tortilla chips, to serve


Toast the pumpkin and chile seeds in a dry non-stick frying pan or skillet until golden.

Remove from the pan and add the onion. Dry-roast, turning, until nicely charred.
Put all the toasted seeds into a food processor or blender with the onion, peppermint, cilantro (coriander), and tomatillos, and blend to a smooth sauce, adding a splash of water if needed.

Season with salt to taste and serve in a bowl as a dipping sauce with tortilla chips. Enjoy!

Tzirita Dip
The Mexican Cookbook by
Margarita Carrillo Arronte
Published by Phaidon
$74.95 AUD

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