Green Pipian

green leaves in black ceramic bowl

Green pipian

In Spanish, the word for pumpkin seed is pepita.  Any sauce made with pumpkin seeds (which are green, in Mexico) is a pipian.  There are endless varieties of pipianes – some green and some red, some spicy and some plain, some cooked and some raw.  This is a recipe for an uncooked, green pipian – not too spicy – that goes well with most things.  You can use it as a dip, warm it up and spoon it over vegetables or meat or fish, you can thin it with olive oil or butter milk to make a salad dressing or you can put it in a roasting dish with meat or fish and pop it in the oven.  Any way you eat it, it’s a terrific, versatile sauce with plenty of plants.


  • 4 Tomatoes cores removed
  • 2 Limes juice only
  • 1 clove Garlic peeled
  • 1-2 Jalapenos with or without seeds, depending on how spicy you like things
  • 1 bunch Fresh coriander thick stalks removed
  • 1 bunch Parsley thick stalks removed
  • 1/2 tsp Dry oregano
  • 1/2 tsp Cumin seeds
  • 250 g Green pumpkin seeds fried in a dry frying pan until they are *just* brown and toasty
  • 1/2 tsp Salt to taste


  • Place the tomatoes in a blender – not a food processor unless you are desperate – with the lime juice and blend until it’s completely liquid. 
  • Add all of the other ingredients a bit at a time, blending between each addition so you can actually just keep the blender going. 
  • Blend really well until it is a very fine texture. Taste it and add adjust for salt if necessary. You may also want to add a bit more lime juice. If you adjust,  blend again.
  • You can use this immediately or pop it in jars.  It will live in the fridge for 4 days.  It also freezes amazingly well.
Tried this recipe?Let us know how it was!
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