Elda’s Sikil P’ak
Thomas J. Story
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
⅓ 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.
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