Peanut Sikil Pak
Sikil Pak is a Mayan seed and nut dip enjoyed throughout Mexico and Central America. This version relies on peanuts to maximize both flavor and protein. Serve with whole grain corn tortilla chips or baked whole grain corn tortilla wedges. Leftover sikil pak can be remixed in endless ways. Spread some on a warm corn tortilla, then fill with calabeza con pipián rojo and black beans for a delicious, plant-based taco. An Oldways recipe, created in partnership with The Peanut Institute.
8 servings
Ingredients
1 cup of dry roasted unsalted peanuts
1 large of jalapeño pepper, stemmed, seeded, finely chopped
3 garlic cloves, minced
1/4 teaspoon of salt
1/4 cup of chopped cilantro
2 tablespoons of chives, chopped
1 lime zest
2 tablespoons of lime juice, (from about ½ of a lime)
1/2 cup of canned no salt added fire roasted tomatoes with juice
Instructions
- In a large sauté pan, toast the peanuts over medium heat, for about 3 minutes until lightly golden. Stir frequently; the seeds are quick to burn.
- Transfer to a food processor. In the same sauté pan, add the jalapeño, garlic, and a generous pinch of salt. Cook for about 5 minutes, until softened. Transfer to the food processor and let cool.
- dd the cilantro, chives, lime zest, lime juice, and tomatoes to the food processor. Puree until smooth. Taste and adjust seasoning if necessary.
- Transfer to a bowl and serve with whole grain tortilla chips and cut vegetables.
Estimated Nutritional Information
Calories:
110kcal
Carbohydrates:
6g
Fat:
9g
Saturated Fat:
1.5g
Fiber:
2g
Protein:
5g
Sodium:
80mg
Sugar:
1g
