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1
Preheat the oven to 350F.
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2
Put the pumpkin seeds in a pie plate and toast until golden and beginning to pop, about 5 minutes.
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3
Put the almonds in the pie plate and toast until golden, 8 to 10 minutes.
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4
Let cool, then combine in a food processor and pulse until finely ground.
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5
If using fresh tomatoes, bring a medium-size saucepan of water to a boil.
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6
Fill a medium-size bowl with ice water.
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7
Using a sharp paring knife, make a shallow X in the bottom of each tomato.
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8
Blanch the tomatoes in the boiling water for 15 to 20 seconds, remove with a slotted spoon, and plunge them immediately into the ice water to cool.
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9
Whether using fresh or canned, peel, if necessary, core, seed, and coarsely chop the tomatoes.
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10
Reserve the blanching water and return to a boil.
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11
Using kitchen scissors, cut the anchos into large pieces.
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12
Heat a cast-iron griddle or skillet until hot to the touch.
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13
Place the anchos on the hot griddle and press with a metal spatula until pliable, about 15 seconds per side.
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14
Put the chiles in a heatproof bowl, cover with 1 cup of the boiling water and let soak until softened, about 30 minutes.
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15
Transfer the chiles with their soaking water to a blender along with the tomatoes, red bell pepper, onion, and garlic and process to a smooth paste.
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16
Add the ground nuts, cinnamon, and cloves and pulse to combine.
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17
Season with salt and pepper.
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18
Heat the oil in a large saucepan over low heat until shimmering.
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19
Add the tomato mixture, cover partially, and cook, stirring, until thickened and has the consistency of thin porridge, about 20 minutes.
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20
Add the broth, orange juice, and lime juice and simmer, partially covered, until thickened, about 45 minutes.
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21
Will keep, tightly covered, in the refrigerator for up to 5 days or in the freezer for a month.
