Ingredients
1 cup Pumpkin seeds
20 pieces Good ripe tomatoes–campanile, kumamoto or roma. Roma is fine
2 pieces Dried Guajillo Chili
3 cups New Mexico dried chili (the small red common one)
5 piece Dried chipotle chile (not in adobo sauce-that will change the flavor)
1/4 cup White vinegar
1 packet Chicken stock, condensed
1 bunch Cilantro
1 tablespoon Sea salt
2 piece Dried habanero chili
Preparation
Cook the dried chilis with vinegar, salt, a slight amount of sugar (I use stevia) and some water.
Meanwhile, cut romas in half and put cut side down on a baking sheet. Put them under the broiler until blistered and skin is partially blackened.
Roast pepitas in a skillet over low heat, or in the oven on low heat. Watch carefully so they’re toasted, not burnt.
Taste chili/vinegar mixture for balance, and add tomatoes.
Puree in blender (careful with the heat). Slowly add pumpkin seeds. You want a burnt orange color, and slightly thick consistency.
Add chopped cilantro and adjust salt. Serve with chips of vegetables.
