Roasted Tomato and Pumpkin Seed Salsa


  • 2 cups raw pumpkin seeds
  • 12 Roma tomatoes
  • 1 habanero chile
  • 2 bunches cilantro
  • 1 bunch chives
  • Juice of 4 limes
  • 2 tablespoons olive oil
  • 1 teaspoon salt


  1. In a pan set over medium heat, toast pumpkin seeds until golden. Transfer to a food processor and process until fine.
  2. Using the same pan, sauté tomatoes and habanero until slightly charred. Add tomatoes and chile to the pumpkin seeds, along with the cilantro, chives, lime juice, olive oil and salt. Process until combined. Taste for seasoning, then serve or store in the fridge, covered, for up to 3 days.