1 1/2 c Pepitas (pumpkin seeds)
3 medium sized tomatoes
1 Habanero chile, stem removed
2 garlic cloves
Preheat oven to 350.
Toast the peptic seeds for 10 minutes.
Transfer to a food processor or vitamix and process oil smooth and let cool.
Dry roast the tomatoes in a skillet until blistered on all sides and soft; let cool.
Add chile and garlic to skillet and toast until they are speckled with black spots; let cool.
Slowly combine all the ingredients in the food processor and blend until desired consistency.
Season with sea salt.
San Antonio Magazine