Mango and Sweet Pepper Salsa with Toasted Pepitas Recipe from: Cook's Illustrated, July and August 2005 Servings: About 3 cups. Pepitas, or pumpkin seeds, are available in most supermarkets and natural food stores. This salsa pairs well with pork, chicken, or firm white fish. 1 large ripe mango, peeled, flesh cut from pit into 1/4-inch dice (1 3/4 to 2 cups) 1/2 large red bell pepper, cored, seeded, and cut into 1/4-inch dice (about 1/2 cup) 1 small shallot, minced (about 2 tablespoons) 2-3 tablespoons juice from 1 to 2 limes 2 tablespoons chopped fresh cilantro leaves salt cayenne 1/4 cup unsalted pepitas, toasted in small skillet over medium heat until lightly browned, 3 to 5 minutes. In medium bowl, toss together mango, red bell pepper, shallot, 2 tablespoons lime juice, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon cayenne; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice, salt, and cayenne; stir in pepitas and serve.