Ingredients List
- 1 small white onion, peeled and sliced into rounds 1/4-inch thick
- 1 3/4 cups (about 8 ounces) toasted, salted pumpkin seeds
- 1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained
- 1/3 cup fresh-squeezed orange juice
- 1/3 cup fresh-squeezed lime juice
- 2 generous tablespoons tahini or (or pulverized, toasted sesame seeds)
- 2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
- 2 tablespoons roughly chopped cilantro
- Salt


RecipePreparation
- Set a large (10-inch) nonstick skillet (or a heavy skillet lined with foil) over medium heat and lay in the onion slices. When the onion is browned and softened on one side (about 4 minutes), turn the slices over and brown the other side (about 4 minutes more). Cool to room temperature, roughly chop them and scoop into a blender or food processor.
- Add the pumpkin seeds, tomatoes, juices, sesame seeds and hot sauce and process until completely smooth. Stir in the cilantro, then taste and season with salt, usually a scant teaspoon depending on the saltiness of the pumpkin seeds. Transfer to a serving bowl and serve with raw jicama, cucumber slices and tortilla chips.