# Sikil P'ak

An ancient, thick, earthy, and nutty pre-Hispanic dip made from roasted pumpkin seeds, tomatoes, and chiles, adapted with garlic and citrus.

- Servings: 3 cups
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 255 g hulled pumpkin seeds
- 70 g unhulled pumpkin seeds
- 450 g roma tomatoes, whole
- 25 g garlic, whole, in paper
- 15 g habanero chile, whole
- 40 g lime juice, fresh
- 35 g orange juice, fresh
- 25 g water
- 15 g cilantro, chiffonade
- 10 g chives, chiffonade
- 1 pinch salt (optional)

## Instructions

1. Dry roast the pumpkin seeds in batches on a comal until golden brown.
2. Roast the tomatoes, garlic, and habanero on the comal until blackened and tender.
3. Grind the pumpkin seeds in a molcajete into a fine powder.
4. Add water, a pinch of salt, and roasted garlic to the molcajete and mash into a smooth paste.
5. Add roasted habanero and continue mashing into a smooth paste.
6. Add roasted tomatoes and mash until you reach your desired texture.
7. Add the ground pumpkin seeds, citrus juices, herbs, and salt to the molcajete and mix well.

## Equipment

- comal
- molcajete
- knife
- cutting board
- spatula

## Source

- Original video: https://www.tiktok.com/@goatboyintl/video/7529843233916980510
- Creator: goatboyintl
- Recipe page: https://www.cliprecipe.com/recipe/e00429fa-3f76-4463-aa4e-688ad1a843f1
- Extracted: 2026-10-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt