Vegetable dip of toasted squash seeds, roasted tomatoes, and chile (Sikil p'aak) from Yucatán: Recipes from a Culinary Expedition (page 285) by David Sterling

  • tomatoes
  • chives
  • Show all ingredients...

  • EYB Comments

    Can substitute limes, oranges, and grapefruits for Seville oranges.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy fried tortilla chips (Totopos)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute limes, oranges, and grapefruits for Seville oranges.

  • sometimes on August 16, 2025

    Made as written, salting to taste with about half the called for amount and using seeds without hulls. Not much to look at but sure is tasty, and relatively accessible for this book, particularly with sour oranges being more commonly available than they once were, at least in my area. I had a bit of liquid left over and if making this again, I wouldn’t add extra water to bring the blender to 2 cups, and instead would just add more to the dish as needed to control the consistency. Otherwise no notes, will make again.

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