Chopped Veggies
Thomas J. Story
AuthorJose Flores

The sturdy texture of this dip is ideal for smearing on a taco or scooping up with a sliced vegetable. This recipe comes from Jose Flores, chef at San Francisco’s Elda restaurant.

How to Make It

1

To make the chili vinegar, heat sugar, water, and white vinegar in a small saucepan over medium heat, until sugar is completely dissolved; allow to cool slightly and add chiles. Allow to infuse for at least 48 hours.

2

In two separate pans, toast pepitas and sesame seeds over medium heat until lightly browned and popping in the pan.

3

Transfer seeds to a baking sheet to cool completely, at least 20 minutes.

4

Once the seeds are cool, transfer to a food processor and process until a fine powder forms.

5

Remove blended seeds, then blend the tomato, chili vinegar, cilantro, and fresh chiles together.

6

In a separate bowl mix together seed and tomato mixtures; add salt to taste.

Ingredients

 2 cups raw pumpkin seeds
 ½ cup white sesame seeds
 1 Roma tomato, cored
 5 oz chili vinegar, below (or distilled white vinegar)
 3 tbsp cilantro, coarsely chopped

 8 Thai chiles, destemmed
 Kosher salt to taste
CHILI VINEGAR
  cup sugar
 ½ cup water
 1 cup distilled white vinegar
 5 Thai chiles, destemmed

Directions

1

To make the chili vinegar, heat sugar, water, and white vinegar in a small saucepan over medium heat, until sugar is completely dissolved; allow to cool slightly and add chiles. Allow to infuse for at least 48 hours.

2

In two separate pans, toast pepitas and sesame seeds over medium heat until lightly browned and popping in the pan.

3

Transfer seeds to a baking sheet to cool completely, at least 20 minutes.

4

Once the seeds are cool, transfer to a food processor and process until a fine powder forms.

5

Remove blended seeds, then blend the tomato, chili vinegar, cilantro, and fresh chiles together.

6

In a separate bowl mix together seed and tomato mixtures; add salt to taste.

Elda’s Sikil P’ak

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