Let’s face facts. Not everyone loves a peanut. So we took our original nut-laden Salsa Macha chilli crisp recipe and sent it to the seedy side of the street, swapping out the peanuts for pepitas. Mexican pumpkin seeds make for a salty, savoury go-to condiment that’s an instant glow-up for eggs, vegetables, rice, tacos, avocado toast or noodles. The chillies aren’t so hot that you’ll blow your top. (But when you start digging in, it is hard to stop.)
Let’s face facts. Not everyone loves a peanut. So we took our original nut-laden Salsa Macha chilli crisp recipe and sent it to the seedy side of the street, swapping out the peanuts for pepitas. Mexican pumpkin seeds make for a salty, savoury go-to condiment that’s an instant glow-up for eggs, vegetables, rice, tacos, avocado toast or noodles. The chillies aren’t so hot that you’ll blow your top. (But when you start digging in, it is hard to stop.)
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