Sikil pak is often referred to as Mayan hummus due to its creamy texture. Sikil pak is traditionally made by crushing pepitas in a molcajete, so it has more of a coarse mouthfeel. A food processor mimics the texture most closely, but a blender will work too. If you prefer your salsas on the mild sid e, start with half a habanero. Citrus plays a central role in Mayan cuisine: here it lends brightness and boosts the fruity notes of the chiles. This is a bold salsa that's best enjoyed slathered on a tostada. ...read more read less