How to Make Pumpkin Seed Salsa

Want to impress your friends or family with a delicious and healthy treat? This unique recipe is perfect for sharing with others, and allows you to show off your creative side. The small number of ingredients keeps this recipe simple, and can easily be made in under an hour by anyone old enough to cook. These instructions will guide you through making this wonderful dip.

For this dip you will need the following food items:

• 1/4 cup raw, unsalted pumpkin seeds
• 1 fresh habanero chili
• 2 fresh medium tomatoes
• 1 & 1/4 teaspoons salt, or to taste
• 2 heaping tablespoons chopped cilantro
• 2 heaping tablespoons chopped yellow onion
• 1/2 cup cold water
  • Note: If you prefer a thinner or thicker dip you may want use slightly more or less water.

You will also need:

• Blender
• Coffee grinder
  • Note: A food processor will also work.
• Oven pan (cookie sheet)
• Knife
• Cutting board
• Frying pan

1. Measure 1/4 cup raw pumpkin seeds and place in your frying pan.
2. The habanero also needs to be toasted and instead of doing it separately you can add it to the seeds.
3. Turn on the heat to medium, medium low.
4. Continue toasting until seeds are well brown and the chili is black and blistered.
   • Note: This should take approximately 20-30 minutes.

1. Slice the ends off of your tomatoes and then slice each in half.
2. Dice two heaping tablespoons worth of onion.
3. Chop two heaping tablespoons worth of cilantro.
   • Note: The onion and cilantro can now be set aside in a bowl. The tomatoes should be left out because you will need them in the next step.

1. Turn the broil setting on in your oven.
2. Place your four tomato halves on an oven pan with aluminum foil.
3. The goal is to blister and slightly char the tomatoes.
   • Note: Keep watch so you don't over char and burn the tomatoes.
4. Put the pan in the oven and let them cook for 20-30 minutes.
   • Warning: Oven mitts are advised when working with hot surfaces.

1. Place your toasted pumpkin seeds into a clean coffee grinder.
   
   • Note: A food processor will also work if you don't own a grinder.
2. Add 1 & 1/4 teaspoons salt. You can add more or less depending on your taste preferences.
3. Pulse the grinder for a few seconds until the mixture is a course grind.
4. Set aside.

1. Pour 1/2 cup cold water in a clean blender.
   • Note: a food processor will also work.
2. Cut the seeds out of your habanero chili.
   • Warning: Be sure to wear protective gloves before or wash your hands thoroughly after cutting the habanero.
3. Add the broiled tomatoes and habanero to the blender.
4. Add the coarsely ground pumpkin seed and salt mixture.
5. Blend briefly for 10 seconds on a low setting.

1. Transfer the blended mixture to a bowl.
2. Mix in the prepared onions and cilantro.
3. This dip can be stored in the refrigerator but should be served at room temperature.
4. Enjoy!