Tuesday, November 2, 2010

Zesty Southwestern Pumpkin Seeds

Here's a recipe for roasted pumpkin seeds that's a little different.  If you like Mexican food, you're gonna love these!

After you've gutted your pumpkin, rinse the seeds well in a colander under cold running water.  I've found this the quickest and easiest way to remove all of the slime that makes them slippery.

Turn the seeds onto a clean kitchen towel and pat well until the seeds are dry.  Be careful not to pat too enthusiastically, or the seeds will escape the towel.

Pour onto a foil lined cookie sheet and roast in a 300 degree oven for 30 minutes.  

Remove from oven and rub the hot foil with enough butter to coat both sides of your seeds.  Now, coat with my favorite, Adobo seasoning (by Goya, found in the Mexican food section of most grocery stores) and a sprinkling of cumin.  The Adobo has salt in it, but you can add some more if you like your seeds really salty.  Finally, for an added kick, sprinkle with a dash of cayenne pepper, being careful not to add too much.

Return to a 375 degree oven for five to seven minutes.  Watch, because they will brown quickly.  Remove from oven and let sit for five minutes to cool slightly.  Enjoy!

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