Category:
Snacks

Picquant Pepitas

Ingredients:

pepitas
Scotch Bonnet
salt
garlic
malt vinegar
maple syrup

Toss a cup of fine pepitas* in a colander to lose any chaff.
Crush half of a Scotch Bonnet or habañero pepper/chile/capsicum with a quarter teaspoon of salt. Add a tiny clove of garlic, working with the pestle the while. Add half a teaspoon of malt vinegar and a tablespoon of maple syrup. Grind to a fine paste, then mix with the pepitas until all are coated. Place in a shallow layer in a low pan. Bake in a preheated moderate oven for ten minutes. Stir up the clumps and bake for a further ten minutes. Turn the oven off for the last five. Don’t burn your mouth.

Notes:

*Be picky about this product. Inspect squash seeds closely ere you purchase them; watch for fragments that may be the sign of insect infestation, and check for the tell-tale aroma of mould.

Recipe Index

More Snacks:

Pound Down Purée  |  Roasted Céci (Garbanzos) | Fava Snacks  | Baked Plantain Slices  | Beans on Toast | Shallot Panisse  |