Serves 5


  • 1 Tbsp. olive oil
  • 6 to 8 scallions (white and light-green parts only), thinly sliced
  • 1 jalapeño chili, finely chopped (seeded, if desired); or, to taste
  • 1/4 tsp. kosher or sea salt; or, to taste
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup hulled, raw pumpkin seeds (pepitas)
  • 1/4 cup sunflower seeds


    Preheat oven to 400°.

    Heat the oil in a large skillet over medium heat. Add the scallions and jalapeño and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the salt and stir well. Make room in the center of the skillet and add the walnuts and pumpkin and sunflower seeds. Cook for 30 seconds, without stirring, then stir the seeds into the scallions and jalapeño and cook, stirring, for another 2 minutes. The walnuts and seeds should be lightly toasted. Remove from the heat. Serve immediately, or within a couple of hours.

    Text excerpted from Mexican Today, © 2016 by Pati Jinich. Reproduced by permission of Rux Martin/Houghton Mifflin Harcourt. All rights reserved.

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