Pimenty Pepitas (aka how to make your kitchen smell like our greenhouse during chile drying season)
Boonville Barn Collective
1.5 cups
2 minutes
30 minutes
Snack
The smell of these pepitas tossed with Piment d'Ville will transport you to October here on the farm when the chiles are in the dehydrator and everything smells incredible. It's a scent we've been trying to share with everyone and are pretty stoked to have found the way to do it.
Ingredients
1 1/2 cups of raw unsalted pumpkin seeds
1 - 2 Tbsp olive oil
1/2 - 1 tsp salt
1 Tbsp Piment d'Ville (regular, smoky or spicy)
Directions
Pre-heat your oven to 350 degrees.
Line a baking sheet with aluminum foil.
Dump the pumpkin seeds into a medium sized bowl. Add enough olive oil to lightly coat all the seeds, somewhere between 1-2 Tbsp of oil. Depending on your love of salt, add 1/2 to 1 tsp of salt. Toss well to make sure everything is seasoned evenly.
Dump the pumpkin seeds onto the baking sheet and spread into an even layer. Roast the pumpkin seeds for 30 minutes, shaking the pan every 10 minutes to ensure they don't burn.
After 30 minutes, take the seeds out of the oven and dump the seeds into a wide bottomed bowl. Toss with 1 Tbsp Piment d'Ville. Spread the seeds out in the bowl so that they cool evenly.
Start snacking and don't stop.
