Sikli Paak (Tomato-and-Pumpkinseed Salsa)

1. 1

   On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle.

2. 2

   Blacken the chili and the garlic at the same time (they will take less time than the tomatoes).

3. 3

   Cool and peel the tomatoes and garlic.

4. 4

   Put the tomatoes, salt, garlic and about 1/4 of the habanero in a food processor and puree; add 1/2 cup of the pumpkinseed powder and taste.

5. 5

   Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.

6. 6

   Serve with tortilla chips.

7. 7

   (Or anything else.)

* Per serving · 4 servings · Values may vary.

No additional tips available.