Charred Pasilla and Pumpkin Seed Dip
A bold, smoky dip built on charred pasilla chiles and toasted pumpkin seeds, finished with lime and cumin. The chiles are blackened over flame to deepen their earthy flavor, then ground smooth with creamy pepitas, garlic, and just enough crema or sour cream to achieve a dippable texture. Serve with tortilla chips, fresh vegetables, or warm corn tortillas.
Steps
Before you start
- Have a small bowl of ice water nearby to cool the charred chiles quickly
- Measure all ingredients before you begin—the charring step is fast
- If your chiles are very brittle, briefly steam or warm them over a flame to make them pliable before charring
Toast and bloom cumin
- Place 1 teaspoon (6 g) cumin seeds in a small dry skillet over medium heat.
- Toast for 1–2 minutes, stirring constantly, until fragrant and lightly darkened.
- Transfer to a mortar and pestle or spice grinder and grind to a fine powder.
- Set aside.
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Ready when: Seeds are fragrant and a shade darker
Tip: Grinding cumin fresh releases much more flavor than pre-ground; don't skip this step.
Toast pumpkin seeds
- In the same skillet, add ¾ cup (110 g) raw pumpkin seeds.
- Toast over medium heat for 4–5 minutes, stirring often, until they're light golden, smell nutty, and begin to pop slightly.
- Transfer to a plate to cool.
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Ready when: Seeds are light golden and smell roasty and nutty
Tip: Watch the heat—seeds burn quickly. Keep the skillet moving to avoid hot spots.
Char the pasilla chiles
- Holding one pasilla chile with tongs or a long fork over an open gas flame (or in a dry cast-iron skillet over medium-high heat), rotate it slowly until the skin is blackened and charred all over, about 30 seconds per side.
- The chile should smell deeply toasted.
- Repeat with the remaining 3 chiles.
- Transfer each charred chile to a small bowl of ice water to stop cooking and soften the skin.
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Ready when: Skin is visibly blackened and blistered; chile is very fragrant
Tip: Don't over-char to ash—you want the flesh intact. The ice bath stops the cooking and makes the skin easier to rub off.
Remove charred skin and blend base
- Once cool enough to handle, remove the chiles from the water.
- Gently rub off the blackened skin with your fingers (a little charred skin remaining is fine and adds depth).
- Discard any remaining seeds or stem fragments.
- Place the charred chiles, cooled pumpkin seeds, 3 minced garlic cloves, ground cumin, 2 tablespoons (30 ml) fresh lime juice, and ½ cup (120 ml) crema into a food processor or blender.
- Pulse until smooth, 2–3 minutes, scraping the sides as needed.
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Ready when: Mixture is smooth and uniform in color, with no visible chile or seed chunks
Tip: If the dip is too thick, add 1 tablespoon of crema or water at a time to reach a spreadable consistency.
Season and finish
- Transfer the dip to a serving bowl.
- Taste and adjust salt to your preference, stirring well.
- Drizzle 1 tablespoon (15 ml) extra-virgin olive oil over the top if desired, for richness and presentation.
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Ready when: Dip tastes balanced between smoky, nutty, and bright from lime
Tip: Start with ½ teaspoon salt and add more by small pinches—the crema and pepitas can mask saltiness if you overdo it.
Good to know
Tips
- Charring the chiles over an open flame adds a layer of smokiness and complexity that a skillet cannot match—worth seeking out a gas stove for this recipe.
- Fresh-ground cumin makes a huge difference; if you don't have a spice grinder, a mortar and pestle works well, and you can buy whole cumin seeds in bulk for pennies.
- This dip pairs beautifully with crispy tortilla chips, fresh radishes, jicama slices, or warm corn tortillas torn into wedges.
- Leftover dip is a fantastic spread for tacos, quesadillas, or toasted bread, and thinning it with a bit of lime juice and crema turns it into a sauce for roasted vegetables or grilled chicken.
Make ahead
Prepare the dip up to 2 days ahead. Cover and refrigerate; it actually deepens in flavor overnight as the chile and cumin notes meld.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 4 days, covered. Freezer: up to 3 months (freeze in an airtight container); thaw in the fridge overnight and stir in 1–2 tablespoons fresh crema to restore creaminess if it seems dry.
Substitutions
- dried pasilla chiles, stemmed and seeded → ancho chiles or guajillo chiles. Ancho chiles will give a softer, raisin-like sweetness; guajillos will be fruitier and slightly less smoky. Char and treat the same way.
- raw pumpkin seeds (pepitas) → raw sunflower seeds or raw cashews. Sunflower seeds provide a similar nutty base; cashews offer creamier, milder flavor. Adjust toasting time as needed.
- Mexican crema or sour cream → sour cream or Greek yogurt. Sour cream is a direct swap. Greek yogurt will make the dip tangier and slightly denser; thin with a touch of water if needed.
- cumin seeds → ground cumin (pre-ground). Use ¾ teaspoon pre-ground cumin instead of toasting seeds. Toast it briefly in the pan to refresh its flavor before blending.
