Description
Sikil pak is a thick, savory pumpkin seed dip from the Yucatán Peninsula. It’s earthy, lightly smoky, and rich without being heavy. This version stays true to the Mayan roots while adding one small technique shift that deepens flavor and texture in a very natural way.
Equipment
- Heavy skillet or cast iron pan
- Tongs
- Food processor or high-speed blender
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Ingredients
- 1 cup raw hulled pumpkin seeds (pepitas)
- 4 medium Roma tomatoes
- 1/2 white onion, peeled
- 3 cloves garlic, unpeeled
- 1 small habanero pepper, whole
- 1/4 cup fresh cilantro leaves
- 3/4 teaspoon kosher salt, plus more to taste
- 1 to 2 tablespoons fresh lime juice (optional but recommended)
- Water, as needed for blending
Instructions
- Toast the pumpkin seeds Place a dry skillet over medium heat. Add the pepitas in a single layer. Toast, stirring often, until they begin to pop lightly and turn a pale golden color. They should smell nutty, not burnt. This takes about 4 to 5 minutes. Remove from the pan and let cool slightly.
- Char the vegetables
Using the same skillet, place the tomatoes, onion, garlic cloves, and habanero directly into the pan. Cook over medium-high heat, turning as needed, until the skins are blistered and blackened in spots. The tomatoes should collapse slightly. The garlic should soften inside its skin. This takes about 8 to 10 minutes. -
Prep the charred veg
Peel the garlic. Remove the stem from the habanero. For milder heat, remove the seeds. Chop the onion and tomatoes roughly. Keep all the juices. That matters. -
Grind the seeds first
Add the toasted pumpkin seeds to the food processor. Pulse several times until they form a thick, coarse meal. Scrape down the sides. -
Blend everything together
Add the charred vegetables, salt, and cilantro to the processor. Blend until thick and mostly smooth. Add water one tablespoon at a time only if needed. The texture should be dense, spoonable, and spreadable. Not runny. -
Finish and adjust
Taste. Add lime juice if using. Adjust salt. Pulse once or twice more to combine.
Notes
Most sikil pak recipes blend everything at once. This version grinds the pumpkin seeds first, before adding the vegetables. That small step makes a big difference. It creates a deeper, creamier texture without adding oil or dairy. The seeds emulsify naturally, giving the dip a richer mouthfeel while keeping the flavor clean and traditional. It also helps the dip hold its texture longer once chilled.