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Sikil P'ak

Ingredients:
- 1 cup pumpkin seeds
- 1 large rip tomato, cored, or 12 oz diced tomatoes, drained
- 1/2 habanero pepper (really hot) (or arbol pepper, just hot)
- 1/2 cup cilantro, finely chopped
- 3 tbsp chives, minced
- 1 tsp sea salt
- 2/3 cups water, or as needed

Directions:
- Toast seeds in dry skillet or comal until the hulls are well browned.
  Take care not to burn.  They may start to pop.
- Roast the habanero, without oil, turning it from time to time until
  it is blistered and black-brown in spots.
- Roast the tomato (optional).
- Place the seeds, habanero chili, unskinned tomato, and salt in a blender
  or food processor.  Blend until smooth.  The mixture should have the
  consistency of mayonnaise.  If it is too thick then add water.
- Stir in cilantro and chives.
- Serve at room temperature as a dip with tortilla chips.

Notes:

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