Ingredients
1 Medium Onion, diced into 1" pieces
2 Habaneros, halve and deseed
1 lb. Heirloom Tomatoes, quartered
1 cup Pepitas
3 Garlic Cloves
2 oz. Extra-Virgin Olive Oil
2 tbsp. chopped Cilantro, plus leaves for toppings
Tortilla Chips
Instructions
Turn the broiler on high.
Toast 1 cup pepitas in a skillet or a griddle for 2–3 minutes, until golden and toasted; set aside 2 Tbsp. toasted pepitas for garnish.
In the broiler on high or on a stovetop griddle, char-roast the tomatoes, the diced onion, the seeded habaneros, and 3 peeled garlic cloves until charred in spots, 8–12 minutes.
Using a large mortar and pestle or a food processor, roughly grind the toasted pepitas while still warm until sandy in texture, add the char-roasted ingredients, pound or process until smooth. Add sea salt to taste, 2 oz. extra-virgin olive oil, and continue to grind/process. The consistency should be smooth and hummus-like.
Mix in 2 Tbsp. chopped cilantro to the salsa by hand. Top with fresh cilantro leaves, the reserved 2 Tbsp. pepitas, and finish with a drizzle of olive oil. Eat with preferably homemade chips, corn tortillas, or whatever crunchy complement you have on hand.