Free Recipe Roasted Mexican Pumpkin Seeds
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Mexican Pumpkin Seeds Recipe
1/2 lb Raw Mexican pumpkin seeds
1 Spray olive or corn oil
1/2 ts Ground chili powder; not
-cayenne
1/2 ts Crushed red pepper flakes
1/2 ts Kosher salt
Roasted Mexican Pumpkin Seeds Preparation
Preheat oven to 250. Mix chili powder, pepper flakes, and salt. Put the seeds in a bowl, and spray them with oil. Sprinkle the dried spices over them, tossing to distribute evenly. Spread on a baking sheet in one layer and bake until you hear them popping and they are browned slightly, between 5 and 10 minutes. Cool completely and store in an air-tight container. NOTES : These are really, really good to have on hand (and to hide in a container in the glove compartment of your car). Yield: 1/2 pound. Recipe by: Heidi Rabel Volume 01 Number 236 by Diane Geary <diane@keyway.net> on Nov 10, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Roasted Mexican Pumpkin Seeds?
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