Serves: 2
Total Calories: 968
1. In a large skillet, toast the pumpkin seeds over medium heat until fragrant, light brown, and popping in the pan. Remove to a plate to cool. When the seeds are cool, grind them very fine in a spice grinder. (I use a coffee grinder reserved for spices.) Transfer to a medium bowl and reserve.
2. Peel the broiled tomatoes and purée in a blender until smooth. Add to the bowl with the ground pumpkin seeds along with the cilantro, onions, salt, and habanero halves. The sauce should be thick enough to hold its shape on a spoon or on a chip for dipping. Let the sauce stand about 20 minutes. Remove the habanero halves, if desired. Serve the dip at room temperature with chips.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pumpkin Seed Sauce with Tomatoes recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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