SIKIL P’AK - The Ancient Yucatán Pumpkin Seed Salsa You Should Know
Sikil P’ak – Toasty, Tangy & Straight from the Yucatán
Introductiion
Sikil p’ak is one of the coolest “salsas” in the Mexican canon and I say that in quotes because it’s not your average salsa. There’s no chile arbol or tomatillo in sight. Instead, this Yucatán gem leans on toasted pepitas, roasted tomato, and a flavor base that’s nutty, bright, and earthy all at once. The OG version is water, squash seed, and tomato — literally ha’ (water), sikil (squash seed), and p’ak (tomato). Simple, ancestral, and perfect.
But of course, I had to do it my way.
My version builds on that original base with roasted garlic, habanero, and citrus. And while you’ll usually see just hulled pepitas used here, I add a mix of hulled and unhulled to get closer to the native squash seeds they use in the Yucatán — a type called chinchilla that’s nuttier and a little more coarse. This is the kind of salsa that makes you want to pull out the molcajete and toast some tortillas over fire because the real joy of this salsa is in its versatility. I love serving it with tortillas we call duras (dried out and lightly charred over live fire) or as a dip with fresh vegetables, chips, or even as a base layer for tostadas. It’s earthy, creamy, and rich with texture.
Why This Salsa Works
Toasted pepitas bring deep flavor – You get that nutty, almost buttery backbone with zero dairy in sight.
Roasted everything = next level – Tomatoes, garlic, and habanero go straight on the comal until charred and jammy.
Bright citrus & herbs keep it fresh – Lime, orange, cilantro, and chives cut through the richness.
Molcajete magic – You can use a food processor, but the molcajete gives it a rustic texture and deeper flavor payoff.
Ingredients (Yields ~3 cups)
255g hulled pumpkin seeds (1½ cups)
70g unhulled pumpkin seeds (½ cup)
450g roma tomatoes, whole (about 5 medium)
25g garlic, whole and in paper (5–6 cloves)
15g habanero chile, whole (1 large)
40g lime juice, fresh (3 Tbsp)
35g orange juice, fresh (2½ Tbsp)
25g water (1½ Tbsp)
15g cilantro, chiffonade (¼ cup loosely packed)
10g chives, chiffonade (2 Tbsp)
Salt, to taste
Instructions
Toast the pepitas. Working in batches on a comal or dry skillet, toast both the hulled and unhulled pumpkin seeds until golden brown and aromatic. Set aside.
Roast the veg. Roast the tomatoes, garlic (still in its paper), and habanero on the comal until blackened and tender, turning occasionally. Set aside to cool slightly.
Grind the seeds. In a molcajete (or food processor), grind the toasted pepitas into a fine powder. Set aside.
Mash the garlic. Add the garlic (paper removed) and a pinch of salt to the molcajete with some of the water. Mash into a smooth paste.
Add the chile. Add the roasted habanero and mash until fully incorporated.
Add the tomatoes. Mash the roasted tomatoes one at a time until you reach your desired texture — I like it a little chunky, but not too rustic.
Mix it up. Add the ground pepitas to the molcajete along with the lime juice, orange juice, herbs, and remaining salt. Mix well, taste, and adjust the salt or acid as needed.
Tools I Used
Tips & Tricks
Serving ideas: I love this with duras (dry, fire-charred tortillas), but it’s also great with fresh crudités, thick tortilla chips, or as a layer on tostadas.
Don’t skip the toasting. The difference between raw and toasted pepitas is like night and day — you want that golden flavor.
Watch your charring. You want the tomatoes, garlic, and chile deeply blackened but not completely burned out. Flip and rotate as needed.
Use what you’ve got. A food processor works great if you don’t have a molcajete, just pulse in stages to keep a nice texture.
Make It & Show Me
Made this salsa? I wanna see it. Tag me @goatboyintl and show me how you’re serving your sikil p’ak — duras, crudités, or just by the spoonful.
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