Recipe: Spiced Pepitas (pumpkin seeds with chile powder, lemon and garlic)

SPICED PEPITAS

"These crunchy pumpkin seeds are lemony, salty, spicy, and zesty all at the same time. A handful of these toasted little tidbits makes a perfect nibble to whet the appetite. In the South, appetizers can be as simple as shelled pecans tossed together with spices. Here, I give the same easy treatment to pepitas, a classic Latin ingredient."

2 cups raw pumpkin seeds*
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar

Preheat the oven to 375 degrees F.

In a medium bowl, toss together the pumpkin seeds, lemon zest, lemon juice, salt, cumin, pepper, coriander, chile powder, cayenne, garlic powder, and sugar. Spread the mixture on a baking sheet.

Bake for 5 minutes; remove the baking sheet and shake to redistribute the seeds. Return to the oven and bake for another 3 minutes; stop to shake the pan again. Finish baking for 1-2 minutes, or until the pumpkin seeds are crispy and golden, being careful not to burn them.

Transfer to a cool baking sheet and cool completely before storing. These will keep for a few weeks if stored in an air-tight container.

*When I shop at a tienda, I often purchase raw pumpkin seeds in bulk and store them in the freezer so I always have some on hand. You can find them in most grocery stores (usually in the organic section of supermarkets) and in specialty and health food shops.

Makes 2 cups
Source: The New Southern-Latino Table by Sandra A. Gutierrez