Chilatas (Mexican Seasoning)

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serves/makes:

ready in:
under 30 minutes

ingredients

1/3 cup shelled peanuts
1/2 cup sesame seeds
1/2 cup raw, hulled pumpkin seeds
1/8 teaspoon powdered, pure, hot, dried chilies (not chili powder mixed with other condiments)
1/2 teaspoon or to taste, medium coarse sea salt

directions

Toast each of the seeds separately in a heavy pan, taking care not to let them get too brown. Set aside to cool.

Grind them separately in an electric coffee/spice grinder to a textured consistency.

Mix together with the chili and salt and store in a dry place in an airtight container. It keeps indefinitely.

Recipe Source: "My Mexico" by Diana Kennedy