This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"He who has the pepper may season as he lists."
This is a sharp and very strong spread, but it is fantastic on sandwiches or as a topping for tacos. Mixed with a bit of sour cream and milk it makes a great salad dressing.
Servings: 4 | Serving size: 2 Tablespoons
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps about 3 - 4 days tightly sealed.
|4 Tbsp||dried pumpkin seeds (pepitas)|
|4 Tbsp||pickled jalapeno peppers (minced)|
|1 cup||fresh cilantro leaves|
|1 ounce||Parmigiano-Reggiano (grated)|
|1 Tbsp||fresh lemon juice|
|1 Tbsp||liquid from the pickled jalapeno peppers|
|2 Tbsp||olive oil|
Place the pumpkin seeds, jalapenos, cilantro, parmesan, water, lemon juice, liquid from the jalapenos, and olive oil and purée until smooth.
Chill until ready to serve.
Serving size: 2 Tablespoons
Amount Per Serving
|Calories 138||Calories from Fat 114|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber <1g||2%|
|Vitamin A 5%||Vitamin C 5%|
|Calcium 9%||Iron 8%|
|Vitamin K 12 mcg||Potassium 100 mg|
|Magnesium 50 mg|