Roasted Tomatillo Sikil Pak Recipe (Mayan pumpkin seed dip) — Inherited Salt (2024)

I first had sikil pak last winter. We visited a roof top taqueria in downtown Portland that had “sikil pak” on the menu (a dish I had never heard of before), and after reading the description, we couldn’t resist ordering a bowl to try! We barely resisted the urge to lick the bowl clean, it was SO DAMN DELICIOUS.

Naturally, I felt compelled to recreate this mysterious dip that had given my taste buds a night they’d never forget. After doing some recipe research, I discovered that sikil pak is a Mayan pumpkin seed dip - there aren’t too many recipes out there, so I know I’m not the only person in the dark.

A trend across the board for most standard sikil pak recipes, are tomatoes. Before I say anything else, I feel I ought to clarify something: I LOVE and adore tomatoes. I am devoted to my darling Tomato, BUT, we’re in an open relationship. Tomato was my first love, but not long after our relationship began, I met his irresistible cousin, Tomatillo. That handsome devil swept me off my feet, and I knew I would have to make room in my heart for another.

The three of us have had many glorious years together, but sometimes Tomatillo needs a little extra love. Everyone knows and gushes of Tomato, but Tomatillo is often overlooked or left out. And the thing is, Tomatillo is not meant to be a wallflower - he’s built for center stage! So I decided to give the leading role in my version of sikil pak to Tomatillo instead! And trust me, he’ll be nominated for “Best Leading Produce” this award season.

Do you remember how you felt when you had guacamole for the first time? Like how you suddenly saw the world in color, birds singing all around you, and all of the sudden the world has a glossy sheen similar to that of a Disney movie. It’s magic. And it’s not the only time you’ll feel like that - one bite of sikil pak will have you out dancing Fred Astaire. It’s salty nutty texture married with a bright acidic flavor that's packing some heat will have you singing “WHEN I DIP, YOU DIP, WE DIP” everytime you plunge a chip into the surface of the beautiful green abyss.

Let’s break it down in Harry Potter terms. Salsa is Gryfinndor - bold, courageous, the first to the party. Guacamole is Hufflepuff - lovable, dependable, always there for you. Slytherin is for all the people that eat salsa and guacamole WITHOUT cilantro. You know the type I’m talking about - they’re shady, openly slander Cilantro’s noble name - can’t trust any of ‘em. And Sikil Pak is Ravenclaw - full of wit and cleverness, forever exceeding expectations.

So, without further ado, scroll down, snag the recipe, and see what I won’t shut up about!

Roasted Tomatillo Sikil Pak

Ingredients:

6 medium tomatillos, husked and washed

Olive oil

2 cups raw pumpkin seeds

4 cloves garlic

1 large shallot, chopped

1 large jalapeno, seeded and chopped

1 1/2 cups cilantro

1/2 cup parsley

2 limes, zested and juiced

Salt

Instructions:

Preheat oven to 400 degrees.

Place tomatillos on a baking sheet, and drizzle olive oil over until coated. Season with a pinch of salt, and place in the oven. Roast for 35 to 40 minutes or until tomatillos have burst and lightly charred on top.

While tomatillos cook, prepare the pumpkin seeds.

Heat a large skillet over medium high heat. Add pumpkin seeds to skillet (no need to add oil) and toast until pumpkin seeds are beginning to turn lightly golden. Remove from heat right away, and transfer to a food processor.

Add roasted tomatillos (and any cooking juices from baking sheet), garlic, shallot, jalapeno, cilantro, parsley, limes, and some salt (start with about a teaspoon and adjust to taste).

Puree until everything is fully incorporated and smooth. Taste, adjust salt if necessary, and serve!

Good dipping companions: tortilla chips, plantain chips, raw veggies, warm pita - whatever else you can get your hands on!