PEPITAS (toasted, salted pumpkin seeds, 2 cups)


1 tablespoon olive oil

2 cups hulled (green) pumpkin seeds

1. Heat oil in a 12-inch skillet over moderate heat until hot but not smoking, then toast pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop, about 5 minutes. Transfer to a plate and cool completely.

NOTE: Toasted pumpkin seeds may be kept in an airtight container at room temperature 3 days.

SERVE WITH: Texas red pork chile

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