A flavorful recipe for  Mexican Pumpkin Seed Sauce (or salsa) made with roasted poblano peppers and pumpkin seeds- a tasty addition to tacos, enchiladas, quesadillas or burrito bowls!
This creamy Poblano Pepita Sauce is a Mexican pumpkin seed sauce made with cilantro, lime, garlic, and roasted poblano. A versatile vegan sauce for tacos and bowls.
How to Use Poblano Pepita Sauce
- Tacos and tostadas
- Grain bowls
- Roasted vegetables
- Grilled chicken, fish, or shrimp
- Burritos and wraps
- As a dip with tortilla chips
💚Why You’ll Love This Poblano Pepita Sauce
Big flavor from simple ingredients - Smoky poblano, fresh cilantro, lime, and toasted pumpkin seeds create a sauce that tastes far more complex than it is.
Creamy without dairy - Pumpkin seeds blend into a silky, rich sauce without needing cream, making it naturally vegan and dairy-free.
So versatile - Drizzle it over tacos, burrito bowls, grilled vegetables, roasted potatoes, enchiladas, or grain bowls.
Easy to make ahead - Blend it up once and keep it in the fridge for adding instant flavor to meals throughout the week.
A unique twist on Mexican green sauce - This pepita-based sauce is a delicious alternative to traditional salsa verde.
Ingredients
- Poblano pepper - Adds mild smoky heat and a beautiful green color. Roast it first for a deeper, richer flavor.
- Pumpkin seeds (pepitas) - Create the creamy, nutty base of this Mexican-inspired sauce while adding plant-based protein and richness.
- Fresh cilantro - Brings brightness and herbal flavor. Small tender stems are welcome.
- Olive oil - Adds smoothness and helps create a silky texture.
- Garlic - Adds savory depth and a little bite.
- Water - Helps blend the sauce into the perfect consistency.
- Coriander, lime juice, and salt - Brighten and balance the sauce with citrusy, earthy flavor.
How to make it
This recipe for Roasted Poblano Pumpkin Seed Sauce is so easy- yet packs a lot of flavor. Roasting the poblano directly over a gas flame or in the oven adds a smoky delicious char that permeates the sauce.
Pumpkins Seeds (pepitas) give this great texture and fresh garlic and cilantro, a nice flavor kick! It has a similar consistency as pesto and is really tasty on so many things!
If you don’t have a gas stove-top, roast the peppers in a hot oven or, even better, broil!
Once the peppers are charred, wrap in a paper bag or towel to steam.
Peel and place in a food processor along with the cilantro, garlic, salt and spices.
Pulse a few times!
Stream in the olive oil and water to create a creamy texture.
Look at how beautiful this is!
Storage & Make Ahead
- Make ahead: This sauce is perfect for preparing ahead. Blend it up and store it in the refrigerator until ready to use. Best color the day of making!
- Storage: Keep in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it rests.
- Freezing: Freeze in small portions for up to 3 months. It may discolor slightly. Thaw in the refrigerator and stir well before serving.
- Tip: The sauce will thicken slightly as it chills. Add a splash of water or lime juice to thin it back to your desired consistency.
Serving Suggestions
Poblano Pumpkin Seed Sauce
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 1 cup 1x
- Category: Salsa, sauces
- Method: blended
- Cuisine: Mexican
- Diet: Vegan
Description
This flavorful Poblano Pumpkin Seed Sauce is made with roasted poblano peppers and pumpkin seeds- a tasty addition to tacos, enchiladas, or burrito bowls! Vegan!
Ingredients
- 1 large poblano pepper
- 1 cup cilantro ( small stems ok)
- 1/2 cup pumpkin seeds
- 1/4 cup olive oil
- 1/4 cup water
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 teaspoon coriander
- squeeze of lime
Instructions
- Roast the poblano chili directly over a gas flame on the stovetop, until blackened and blistered on all sides – or broil (or roast at 450F) in the oven, turning often, until skins blister.
- Place in a paper bag or wrap in a towel to steam for 10 minutes (this will help soften the chili).
- Remove the stem and seeds and most of the charred bits- a little char is good here.
- Place in the food processor with the rest of the ingredients- cilantro, pumpkin seeds, oil, water, garlic, salt, coriander and a tiny squeeze of lime.
- Pulse and blend until uniformly combined but not too smooth. A little texture is good here.
- Taste. Adjust lime and salt. If your pepper happens to be too spicy ( they very in spicy level) you can mitigate the heat by adding more pumpkin seeds, water, oil, and then remember to reseason with more salt and lime.
- Place in a bowl and serve at room temp.
Notes
If making ahead, place in a sealed container and refrigerate for 2-3 days. The top (exposed to air) may discolor over time, so if making ahead, I Â like to pour a little olive oil over top to keep the herbs submerged and preserve the color.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 111
- Sugar: 0.6 g
- Sodium: 148.7 mg
- Fat: 11 g
- Saturated Fat: 1.7 g
- Carbohydrates: 2.1 g
- Fiber: 0.9 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Tried this, after a fashion.
Roasted raw pumpkin seeds (pepitas) with olive oil and salt – crunchy. Used 3/4 cup.
Used a whole tray of cilantro (coriander), including stems.
Added a tomato, a carrot and a cucumber for fibre and water.
Four tbsps of extra virgin olive oil (Borges)
Four tbsps. (60ml) fresh lemon juice (in the form of ice cubes).
Two Chinese long green peppers – spicy to mild – roasted.
10 cloves of garlic.
Black pepper and soy sauce.
Cumin seeds and fennel seeds. A tsp of each.
Lemon and ginger water 1/4 cup.
Blitzed it, chilled, blitzed, chilled, blitzed.
Served with lightly chopped walnuts sprinkled over.
Woweee! Best dip I’ve ever had! So many flavours hitting at different times.
Thanks for the inspiration! Double thumbs up!
Nice Frank! Glad you were inspired. 🙂
Can I sub the pumpkin seeds with cashews? Will it make a big difference?
Of course you can try!
I have made this several times and absolutely love it. I feel that it is heart healthy and delicious. I absolutely love all your recipes. Your recipe help me for making my food eassily. Thank you so much for sharing.
Glad you are enjoying it!
Do you intend for the pumpkin seeds to be raw or toasted for this recipe?
The link you show goes to raw seeds, but the recipe pic with the food processor looks like it has toasted seeds… I would think the latter might give a tastier result.
Thanks!
Hi Kurt- I used toasted seeds!
Soo good. Very creamy.
Thanks Rocio!
I have made this several times and absolutely love it. I feel that it is heart healthy and delicious. I absolutely love all your recipes. Thank you so much for sharing
So happy you are enjoying Nancy!
Absolutely delicious. Used this one on everything from chicken sandwich to pork chops. You won’t be disappointed
Yay, so glad you enjoyed Christine!
This is a really versatile sauce. It reminds me of the Sikil Pak we were served while traveling in the Yucatán. I subbed in orange juice for the water and it added perfect amount of sweetness.
oooo, love that Amanda!
hi
i love your mex recipes!
i just have a question, because for me cilantro is not a good option, i really cant eat this herb
can i replace it with something else? even if i know it would be different
thanks so much
Perhaps try it with flat leaf parsely?
This recipe was amazing!!! We used it for fajitas tonight but it would be fantastic for so much more!!
Great to hear!
Tangy and delicious, Thanks.