Too Hot Tamales (Food TV 11/98) featured these as a snack to munch with margaritas, but they're also great to top salads for a crunchy texture.
Yields about 1-1/2 cups
Prep.Time: 15 minutes
1 1/2 cups pepitas (raw hulled green pumpkin seeds)
1/4 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
1 teaspoon coaarse salt
3 tablespoons freshly squeezed lime juice (or 4 to taste)
Heat a large heavy skillet over medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. Meanwhile, in a small bowl combine lime juice, cayenne, salt and pepper; stir until dissolved. Add seasoned lime juice all at once to pepita seeds and stir well to coat all seeds. Remove from heat and cool in the pan. Serve at room temperature.
Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved