I was first introduced to this spicy Mayan dip at the San Francisco Ferry Building Farmer’s Market. In the back of the market you will find a stall for Primavera Products where they sell their delicious tamales, fresh tortillas, guacamole, and sikil pak – among other things! I devoured the first batch we purchased from them and instantly began researching how to make this amazing spicy dip. It is quite simple I discovered – and just as addictive from my kitchen as from the lovely Primavera stall.

I love this dip spread on a tortilla as I build tacos and burritos. It is also fantastic alone with chips! Give it a whirl – but do be forewarned this makes about 2 cups of dip, so be ready to give some to friends or have a Sikil Pakty (get it? pakty/party? yeah I’ll keep working on that joke ). It keeps quite well in the fridge also.

Ingredients:

• 1 habanero chili, stemmed
• 10 cloves of garlic, unpeeled
• 3-4 tomatoes
• 2 1/2 c. pumpkin seeds
• 1/3 c. vegetable stock
• 1 small onion, finely chopped
• 1/4 c. finely chopped cilantro
• Pinch of ground cinnamon
• Pinch of ground nutmeg
• 1/2 t. salt

1. Place the habanero and garlic cloves on a baking sheet under the broiler. Turn every few minutes until all sides are blackened and the garlic cloves are soft. Set aside. Repeat with the tomatoes so the skin is charred and peeling off.
2. Toast the pumpkin seeds, either on the stove top or in the oven. After they are nicely toasted, add them to a food processor and grind them into a fine, uniform meal.
3. Carefully quarter the habanero – remove and discard the seeds and veins. (Note: I actually wear disposable gloves or put my hands inside of small ziploc bags before handling these peppers. Be very careful because they are extremely hot peppers and the tiniest amount can sting your eyes.)
4. Peel the garlic and tomatoes. Add the habanero, tomatoes, garlic, and stock to the food processor. Blend until the mixture is well combined. If it is too think add a bit more stock.
5. Remove from processor and stir in onion, spices, and cilantro.
6. Enjoy!