“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte,” says chef Anthony Salguero of Popoca in Oakland. Toasting pumpkin seeds brings out all of their untapped flavor, so be sure to take them to a deep golden brown color. You can use any variety you like, though the cook time may vary, so keep an eye on them as they toast. You can also sprinkle the seasoning on fruit with lime and hot sauce, vanilla ice cream, popcorn, even scrambled eggs, or try it in this seafood stew.
Ingredients
1½
¾
Preparation
Step 1
Preheat oven to 350°. Toast pumpkin seeds on a large rimmed baking sheet, tossing halfway through, until golden brown, 20–25 minutes. Let cool.
Step 2
Transfer pumpkin seeds to a food processor, add salt, and pulse until very finely ground.
Step 3
Do ahead: Alguashte can be made 4 weeks ahead. Store airtight at room temperature.
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