Ingredients:

1 ½ c pepitas
1 yellow onion, peeled & cut into quarters
2 habanero peppers, cut in half, seeds removed
1 ½ lbs tomatoes, cored, cut in quarters
4 cloves of garlic
1 ½ T kosher salt
1 T smoked paprika
2 T ground cumin
1 T ground coriander
3 T olive oil
5 T cilantro

Procedure:

1. Toast pepitas in a skillet over medium-high heat, 2-3 mins.
2. Reserve 2 tbsp of toasted seeds.
3. Place remaining seeds (while warm) in food processor, process to sand consistency.
4. Place tomatoes, onions, peppers and garlic on a well-sprayed baking tray.
5. Place under broiler, cook 5 mins, stir, and cook 5 more mins; remove and cool.
6. Place in a food processor with ground seeds, process until smooth. Add salt, paprika, cumin, coriander and oil, continue to blend.
7. Hand mix in most of the cilantro, place in serving bowl and top with remaining cilantro.

Note:

*Serve with tortilla chips or crunchy veggies.