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This is a Mayan dish from the Yucatan.
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Roast the onion, garlic, tomatillos, and chile pepper.
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This can be done on a grill (preferred) or in an oven at 350F until skins show signs of browning/charring.
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In a large skillet, roast the pumpkin seeds, stirring frequently to prevent burning.
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When seeds start to puff up a bit, remove them from the heat.
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Remove vegetables from grill/oven.
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Allow to cool.
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In a food processor or blender, grind cooled pumpkin seeds.
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Put onion, garlic and cilantro in blender/food processor with seeds.
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Blend in.
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Cut tomatillos in half.
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Remove seeds and pulp.
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Flip over, remove charred skin.
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Add to blender/food processor.
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Blend in.
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Taste the dip.
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Decide the amount of salt you may want to add.
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Use no more than a teaspoon.
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Carefully cut open chile pepper, removing stem, seeds, and ribs.
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Flip over and remove charred skin.
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Place in blender.
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Wash hands after handling chile pepper.
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After adding salt and chile peppers, blend thoroughly.
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Serve in a bowl.
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Dip can be eaten with tortilla chips, flarbreads or crackers.
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Serve with cucumber slices for a grain free option.
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Substitutions: For a red version, use Roma tomatos instead of tomatillos.
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If you prefer a more mild dip, use a dash of paprika instead of a chile pepper.
