Southwestern Pumpkin Seed Dip

• 1 cup pumpkin seeds, hulled
• 3 plum tomatoes
• 12 medium red onion, finely chopped
• 14 cup cilantro, finely chopped
• 1 -2 serrano chili, stemmed, seeded and finely chopped
• 1 lime, juiced
• 14 teaspoon cumin
• salt, to taste

1. Measure the seeds into a small saucepan or skillet, set over medium heat and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes.
2. Dont let them darken past golden or the dip will taste bitter.
3. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.
4. Roast the tomatoes.
5. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler.
6. Roast until splotchy-black and thoroughly soft, about 6 minutes per side.
7. Cool.
8. Peel and chop into 1/4-inch pieces.
9. In a medium bowl, combine the pumpkinseeds, tomatoes, onion, cilantro, cumin and half of the serrano.
10. Stir in enough lime juice to give the mixture a dip-like consistency.
11. Taste and season with salt and more serrano if you wish.

pumpkin seeds, tomatoes, red onion, cilantro, serrano chili, lime, cumin, salt

Taken from www.food.com/recipe/southwestern-pumpkin-seed-dip-404108 (may not work)