Southwestern Pumpkin Seed Dip

This recipe was adapted from Rick Bayless. It's wonderfully different with the pumpkin seeds.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 1/2 cups

Ingredients

• 1  cup  pumpkin seeds, hulled
• 3  plum tomatoes
• 1⁄2 medium red onion, finely chopped
• 1⁄4 cup cilantro, finely chopped
• 1 -2  serrano chili, stemmed, seeded and finely chopped
• 1  lime, juiced
• 1⁄4 teaspoon cumin
•  salt, to taste

Directions

1. Measure the seeds into a small saucepan or skillet, set over medium heat and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Don’t let them darken past golden or the dip will taste bitter. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.
2. Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler. Roast until splotchy-black and thoroughly soft, about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces.
3. In a medium bowl, combine the pumpkinseeds, tomatoes, onion, cilantro, cumin and half of the serrano. Stir in enough lime juice to give the mixture a dip-like consistency. Taste and season with salt and more serrano if you wish.