Ingredients

5 Roma tomatoes, halved and cored

15 dried chiles de arbol, halved and seeded

2 tsp ground dried pasilla peppers

3/4 tbl salt (more to taste)

1 tsp sugar

1 clove garlic, chopped

3 tbl pepitas

3 tbl white vinegar (rice is best)

1/2 cup diced shallots

1/2 cup chopped cilantro

Preparation

  1. Roasting the tomatoes is key to this recipe. One method is to broil under high with the tomato halves skin up. Or try grilling skin down on a grill. Grill or broil until the skin is slightly burned.
  2. Put the roasted tomatoes, both types of pepper, garlic, salt, and sugar into a medium pot along with 1 1/4 cups of water. Bring to boil, turn down and simmer for 20 minutes to thicken. Stir often.
  3. While the tomato mixture is simmering, put the pumpkin seeds onto a cookie sheet and into an oven at 350 degrees. Toast the seeds for about 10 minutes, or until slightly brown. You can also toast in a pan on med-low heat until they are slightly brown and popping in the pan.
  4. Put the vinegar into the tomato mixture and allow to cook for 2 more minutes on top of the previous 20 the mixture simmered at.
  5. Put the mixture into a blender. Add the toasted pumpkin seeds. Blend until smooth.
  6. Mix in the diced shallot and chopped cilantro.
  7. Add salt to taste.