Sikil P’ak


Sometimes I love trying new recipes, especially if those recipes come from you, my readers, because at the end of the day, this blog exists, because of lovely people like you, come, read and cook my recipes. I discovered this recipe because one of my readers sent me an email and asked me if I have ever tried sigil p’ak. It is a recipe from Yucatan and she told me that it is a lovely salsa that is serves in restaurants and it is eaten with totopos (tortillas chips). Sikil P’ak means in maya, sikil, pepitas de calabaza, y p’aak, jitomate.

I made it for me and the hubby and we loved it. It is such a delicious salsa, very morish, spicy and fresh. It is a great option if you are cooking Mexican food for your friends and you want to welcome them with something different and unique.

Karla x

Sigil P’ak

Servings 4 people
Prep Time 15 mins
Cook Time 5 mins


  • electric coffee grinder


  • 1/2 cup pumpkin seed
  • 1 habanero or scotch bonnet chilli
  • 1 large tomato
  • ½ medium white onion
  • 2 tbsp chopped chives
  • 1 small orange
  • 1 lemon
  • 1 tsp salt


  • Toast the pumpkin seed on a frying pan for 5 minutes, stirring constantly to avoid burning. Once they are toasted grind them in the electric coffee grinder. Set aside.
  • On a hot frying pan charr the tomato, onion and habanero chilli. Set aside.
  • Squeeze the juice of the orange and lime and combine them. Set aside.
  • Then blend the tomato and the habanero in a blender to get a smooth salsa. Chop the onion and add it to the tomato and habanero salsa. Add the chop chives, the grind pumpkin seeds, salt and add some of the orange/lemon juice. Mix well and serve with totopos (tortilla chips).
Course: Snack
Cuisine: Mexican
Keyword: salsas, mexican food

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.



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