Heat a dry skillet over medium heat and toast the pumpkin seeds for 3 to 5 minutes until lightly golden and fragrant.
Ingredients (for 4 servings)
1 cup — raw pumpkin seeds (pepitas) • 1 jalapeño pepper, seeded and chopped • 2–3 garlic cloves • 1/2 cup chopped tomatoes (fresh or canned fire-roasted) • 1/4 cup fresh cilantro • 1/2 tsp salt • 1/4 tsp black pepper • 1 tbsp lime juice • 1/4 cup water (as needed for blending)