These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy -- and addictive -- appetizer. Counter the heat by washing them down with a refreshing Mexican beer.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, May 2011
- 1 cup pepitas (green hulled pumpkin seeds)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder, preferably arbol
- 1 teaspoon sugar
- Coarse salt
Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.