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Overhead shot of Chili-Lime Pepita Crema in a jar, on a board.

Chili-Lime Pepita Crema

An all purpose, dairy-free, Mexican food delight. Chili-Lime Pepita Crema; dollop, dip or spread for all your Mexican food cravings! freezer friendly +vegan + gluten free
Course Condiment
Cuisine American
Keyword Pepita Crema, Pumpkin Seed Creme
Prep Time 10 minutes
Servings 1 1/2 C (400g)
Calories 400kcal
Author Traci York | Vanilla And Bean


  • 1 C (160g) Raw Pepitas soaked over night or in very hot water for 10 minutes, drained
  • 3 Tbs Fresh Lime Juice
  • 6-8 Pickled Jalapeño Rings or more to taste (sub one chipotle pepper in adobo sauce if desired)
  • 1/2 tsp Cumin ground
  • 1/2 tsp Smoky Paprika
  • 1 tsp Fine Sea Salt
  • 1 Fist Full of Cilantro stems and leaves
  • 3/4 C (385g) Water


  • Place the pepitas, lime juice, jalapeños, cumin, paprika, sea salt, cilantro and water into a high speed blender (I use VitaMix) and blend on the puree cycle or medium high, scraping the container down several times to create a smooth puree. Place in a bowl for serving or storage container.
  • Store in the refrigerator for up to five days or freeze for up to a month. If freezing, thaw in the refrigerator overnight and whisk or reblend to create a smooth texture. 


Calories: 400kcal | Carbohydrates: 16g | Protein: 21g | Fat: 33g | Saturated Fat: 6g | Sodium: 3847mg | Potassium: 744mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2160IU | Vitamin C: 23.7mg | Calcium: 50mg | Iron: 8.2mg