Creamy Pumpkin Seed and Habanero Salsa

Creamy Pumpkin Seed and Habanero Salsa

Ingredients:
1 cup pumpkin seeds (pepitas), toasted
3 tomatoes

Directions:
1⁄ large white onion, thickly sliced
2
1 habanero chili
1⁄ cup cilantro leaves
2
Salt, to taste
Water, as needed
1. Toast the pepitas in a dry, hot skillet or in the oven until golden brown.
2. Char the tomatoes, onion, and habanero on a comal or cast-iron skillet until they are
softened and a little black, about 5 minutes. Carefully seed and roughly chop the
habanero.
3. Put all the ingredients into a food processor or blender. Pulse until well blended.
The salsa should be thick and creamy. Add a little water to thin if necessary.
Mixed Chili Salsa
This raw salsa is bright and colorful. If you are lucky enough to live near
a market that sells a variety of chilies, be sure to make this. Feel free to
vary it with whatever chilies are fresh and available.
Yields 11⁄ cups
2