1 c. Sprouted Organic Pumpkin Seeds
1 serrano or jalapeño chile
2 tomatoes
2 cloves garlic
2 T. onion, finely chopped
3 T. fresh cilantro, chopped
Salt
In a dry, heavy frying pan over low heat, toast the pumpkin seeds about 8 minutes, shaking pan occasionally until lightly browned. Remove seeds and set aside.
In the same pan over medium heat, roast the chile and tomatoes. After 1 minute, add the garlic cloves. Roast turning occasionally until well-charred: about 4 minutes for the tomatoes and chile, 3 minutes for the garlic. Remove from heat, cover, and set aside to cool.
Use a mortar and pestle or a mini-food processor to grind the pumpkin seeds to a coarse powder. Set aside.
Peel and coarsely chop the tomatoes and place in a food processor or blender. Add the garlic and process for a few seconds until smooth. Transfer to a serving bowl and stir in the ground pumpkin seeds.
Peel the chile and cut in half, removing the stem and ribs. If you want a milder dip, remove the seeds as well. Chop the chile finely and add it, along with the onion and cilantro, to the tomato-pumpkin seed mixture. Season to taste with salt. Stir and serve with raw vegetables, toasted whole-grain bread, or whole-grain crackers. Serves 6-8.
--Adapted from Williams-Sonoma Soups, Salads & Starters, Oxmoor House, 2004.
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