Sikli Paak (Tomato-and-Pumpkinseed Salsa)

• 2 pounds tomatoes
• 1 habanero
• 2 cloves garlic
• Salt to taste
• Ground pumpkinseeds as necessary (recipe here)

1. On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle.
2. Blacken the chili and the garlic at the same time (they will take less time than the tomatoes).
3. Cool and peel the tomatoes and garlic.
4. Put the tomatoes, salt, garlic and about 1/4 of the habanero in a food processor and puree; add 1/2 cup of the pumpkinseed powder and taste.
5. Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.
6. Serve with tortilla chips.
7. (Or anything else.)

tomatoes, habanero, garlic, salt, ground pumpkinseeds

Taken from cooking.nytimes.com/recipes/12775 (may not work)