Sikil P'ak

1. Toast the pepitas. Working in batches on a comal, toast both the pepitas and unhulled pumpkin seeds until golden brown and aromatic. Set aside.

2. Roast the tomatoes, garlic, and habanero on the comal until charred and tender, turning occasionally. Set aside to cool slightly.

3. In a molcajete, grind the toasted pepitas into a fine powder. Set aside.

4. Add the garlic (paper removed) and a pinch of salt to the molcajete with some of the water. Mash into a smooth paste. Add the chile. Add the roasted habanero and mash until fully incorporated. Add the tomatoes. Mash the roasted tomatoes one at a time until you reach your desired texture -I like it a little chunky, but not too rustic.

5. Add the ground pepitas to the molcajete along with the lime juice, orange juice, herbs, and remaining salt. Mix well, taste, and adjust the salt or acid as needed.