Savory roasted pumpkin seeds glazed with a mix of cumin, spices, and brown sugar.
Remove any fibers or strings from the seeds and spread them out on a baking sheet to dry overnight.
Preheat oven to 180°C (350ºF). Toss the dried seeds with the olive oil and bake on a cookie sheet, or in an iron skillet, for 15 -20 minutes, stirring once or twice.
Dry on paper towels and season with salt and chili powder; add generous pinch of cayenne pepper to the chili powder if you like them really hot.
Blackened Salmon with Hatch Chile Nectarine Salsa
A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.
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