Saturday, October 29, 2011

Appetizer - Roasted Chili Garlic Pumpkin Seeds

This one dish is probably my most favorite thing about Halloween. I think of my oldest brother when I make these- a few years ago, we visited them at their home out of state, and we stopped at the store, and the pumpkin truck was there. When one fell off the truck and cracked open, my brother asked the driver for it-- and was given it free of charge. We took the damaged pumpkin back to his home and toasted the seeds.

I came up with this variant of the recipe with the Chili Garlic Cholula that was sent to me. It gives it a nice savory flavor with a touch of garlic. Don't forget to salt them just before roasting; you want them salty!

450 degrees
15 - 20 minutes

Pumpkin seeds from 2 pumpkins
2 tbs Cholula Chili Garlic sauce
2 tbs butter
House seasoning

Separate seeds from pulp and rinse thoroughly in a bowl of water. Strain. Melt butter and chili garlic sauce in microwave. Preheat oven to 450. Pour sauce over strained seeds in a bowl. Give liberal shakes of house seasoning and toss with a spoon coating all seeds. Spread evenly 1 layer thick on a greased cookie sheet. Shake with salt if desired. Bake in the middle rack for 15 to 20 minutes, camping next to the oven. If seeds start to explode before time then they are done. Serve in a bowl or in soup.

5 stars

Bon Appetit! The Outdoors Start at Your Back Porch!

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