Mayan Pumpkin-Seed Dip

• 5 ounces raw pepitas (pumpkin seeds; about 1 cup)
• 2 tablespoons canola oil
• 1/2 cup finely chopped shallots
• 1 large jalapenostemmed, seeded and finely chopped
• 3 garlic cloves, minced
• Kosher salt
• 1/4 cup lightly packed parsley
• 1/4 cup lightly packed cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon finely grated orange zest
• Tortilla chips, for serving

1. In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes.
2. Transfer to a food processor.
3. In the skillet, heat the canola oil until shimmering.
4. Add the shallots, jalapeno, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
5. Transfer the mixture to the food processor and let cool.
6. Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth.
7. Season with salt.
8. Transfer the sikil pak to a bowl and serve with tortilla chips.

pepitas, canola oil, shallots, jalapenostemmed, garlic, kosher salt, lightly packed parsley, cilantro, lime juice, extravirgin olive oil, orange zest, tortilla chips

Taken from www.foodandwine.com/recipes/mayan-pumpkin-seed-dip (may not work)