- I cup pumpkin seeds
- 1 cup cherry tomatoes
- 1\2 cup red onion
- 1\2 cup cilantro (chopped)
- 1 jalapeno pepper (or serrano) – seeded and stemmed
- 1\2 cup safflower oil (or olive)
- 1\2 cup chicken or vegetable stock
- 1 tablespoon cumin
- cracked sea salt\pepper
- 1 lime, juiced
In dry skillet roast pumpkin seeds until golden brown. stirring constantly. Lightly coat with cracked pepper and salt. Remove from pan to cool.
In same pan, add your onions, tomatoes, peppers, broth and cumin.
Cook over medium, stirring, until tomatoes pop open and start to liquify. Remove from heat.
Once it’s all cooled, put your pumpkin seeds, tomato mixture, cilantro, oil, and lime juice into a food processor. Blend until mostly smooth. Chill and serve with tortillas or as a topping for chicken or pork tacos.
