My husband and I went to Mexico with another couple a few years ago, while there we were fortunate enough to experience some of the local cuisine. We ate in restaurants where they did not speak a word of english and we pathetically attempted to communicate with them by means of a Spanish English dictionary and phrase book. One night we ended up at a local seafood restaurant and ended up as part of a birthday party! It was quite an experience. While we were there we discovered Ha Sikil Pak and we were instantly hooked. We would order this dip almost daily, with a margarita of course.
This is my version of that dip.
1 cup pumpkin seeds
2 whole tomatoes
1 jalapeno pepper
1 teaspoon coarse salt
1/3 cup water
2 tablespoons cilantro, roughly chopped
While the BBQ is heating up take a skillet on the stove over medium heat and toast the pumpkin seeds. Once brown and crisp set aside.
Take the two whole tomatoes and the jalapeno and char them on the BBQ. Remove from heat when they have started to blacken. (alternately, you can use the same skillet you toasted the pumpkin seeds in to char the tomatoes and jalapeno)
Using a food processor grind the pumpkin seeds and salt into a course powder.
Remove the core and stems from the tomatoes and jalapeno. Add to the pumpkin seed powder and pour in the water. Blend until just combined.
Transfer to a serving bowl and top with cilantro.
Serve at room temperature with tortilla chips.