Tomatillo and Pumpkin Seed Salad

adapted by Kristi Pangrazio
from a recipe shared in a San Miguel de Allende cooking class
via Kathy Lindenbaum

makes 4 cups

juice from 3 limes, divided
1/2 cup chopped onion (about 1/2 medium-large onion)
2 cups roasted pumpkin seeds
2 cups chopped fresh tomatillos, husks removed (about 1 1/2 pounds)
1/2 cup chopped cilantro
2 tablespoons finely chopped Serrano or jalapeño chiles
salt
olive oil to drizzle
Cotjita cheese (dry) for garnish (optional)

Place the juice of one lime in a glass or non-reactive bowl and add the chopped onion. Add cool water to just cover and let sit for 30 minutes. Drain.

Coarsely crush half of the pumpkin seeds; keep the rest whole. Mix the juice of two limes with the onions, tomatillos, cilantro and chiles. Season to taste with salt. Drizzle with a little olive oil.

Serve as a side salad, or with tortilla chips or jicama slices as a dip. Making this a few hours ahead of serving lets the flavors marry longer; but only add the whole pumpkin seeds just before serving.

If you like the somewhat sharp, but relatively mild taste of cotjita cheese, you can sprinkle that on as a garnish. Cotjita is sometimes called “Mexican Parmesan.”

Trader Joe’s sells very good roasted pumpkin seeds in the nut/dried fruit section.