Chipotle-Pepita Salsa

• 1 cup pumpkin seeds
• 6 large roma tomatoes, seeded and chopped
• 1/2 yellow onion, chopped
• 3 cloves garlic, chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 2 canned chipotle chiles, chopped (smoked jalapeno peppers)
• 1 tablespoon adobo sauce
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 2 tablespoons freshly squeezed lime juice

1. Heat oven to 400u0b0 F degrees.
2. Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
3. Remove from oven and let cool.
4. In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
5. Stir in the lime juice.
6. Refrigerate salsa for at least 1 hour to allow flavors to combine.
7. Bring salsa to room temperature for 30 minutes before service.
8. Great with fish.

pumpkin seeds, roma tomatoes, yellow onion, garlic, fresh cilantro, cumin, ground coriander, chili powder, chiles, adobo sauce, extra virgin olive oil, salt, black pepper, sugar, freshly squeezed lime juice

Taken from www.food.com/recipe/chipotle-pepita-salsa-20536 (may not work)