Spicy pumpkin seeds
Votes: 3
Time: 25 min.
Just like you mix chipotle powder with lime juice for chili, prepare it for this simple appetizer. Two herbs, parsley and thyme, add a fresh flavor to the seeds, and salt enhances the savory flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups raw pumpkin seeds
- 2 tbsp. l. olive oil
- 1 tablespoon lime zest plus 1 tablespoon lime juice
- 1 tbsp chopped fresh parsley
- 2 teaspoons fresh thyme leaves
- 1 teaspoon chipotle pepper powder
- 1 teaspoon coarse salt
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Recipes with similar ingredients: pumpkin seed, lime juice, thyme, chipotle pepper, parsley
Cooking the dish according to the recipe:
- Preheat oven to 150°C. Line a baking sheet with parchment paper.
In a bowl, toss the pumpkin seeds with the olive oil and lime juice until completely coated.
In a separate small bowl, combine the lime zest, parsley, thyme, chipotle powder, and salt. Sprinkle the mixture over the pumpkin seeds and toss to combine. Arrange the seeds in a single layer on the prepared baking sheet. - Roast in the oven, stirring halfway through and rotating the pan, until golden brown, about 20 minutes. Serve warm or at room temperature.
Exit: 2 tbsp.
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