One night at dinner I was looking at the bottle of Rancho Gordo hot sauce and realized there wasn't anything in the ingredients that I didn't already have in my cupboard. So, I went to work on re-creating it in my own kitchen.
It’s really easy to make your own flavoured pumpkin seeds at home. Since I have a tendency to burn them when I do them in the oven, I found a great, fool-proof way for them to turn out every time.
Chef Mike Isabella’s creamy, flavor-packed take on a traditional Aztec pumpkin-seed dip is delicious proof of his intensive research. Plus, the dip is darn good paired with chips and a sweet-smoky margarita.