Elda’s Sikil P’ak
![Elda’s Sikil P’ak: Chopped Veggies (0420) Chopped Veggies](https://www.sunset.com/wp-content/uploads/eldas-sikil-pak-sun-51880-0420-900x500.jpg)
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
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.
In two separate pans, toast pepitas and sesame seeds over medium heat until lightly browned and popping in the pan.
Transfer seeds to a baking sheet to cool completely, at least 20 minutes.
Once the seeds are cool, transfer to a food processor and process until a fine powder forms.
Remove blended seeds, then blend the tomato, chili vinegar, cilantro, and fresh chiles together.
In a separate bowl mix together seed and tomato mixtures; add salt to taste.
Ingredients
Directions
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.
In two separate pans, toast pepitas and sesame seeds over medium heat until lightly browned and popping in the pan.
Transfer seeds to a baking sheet to cool completely, at least 20 minutes.
Once the seeds are cool, transfer to a food processor and process until a fine powder forms.
Remove blended seeds, then blend the tomato, chili vinegar, cilantro, and fresh chiles together.
In a separate bowl mix together seed and tomato mixtures; add salt to taste.