Sikil Pak / mayan pumpkin seed salsa

INGREDIENTS 

1 cup raw pepitas (using sprouted shelled pumpkin seeds costco)
1 teaspoon avocado oil 
2 tomatoes - roma size or equvilant 
1/2 yellow onion - cut into rounds for better surface contact to pan
3 cloves garlic -  in jackets while in the pan - then pop them out
1 jalapeno pepper 
1/2 cup each parsley and cilantro
1/4 cup fresh lime juice 

1/4 cup orange juice or water 

1/2 teaspoon sea salt - more to taste

MAKE

Using a comal or cast iron skillet bring the pan to medium heat. 

Add the pepitas and  toast, stirring often, until fragrant and golden brown. 

Place the seeds to a food processor pulse until well ground.

In the skillet clean and heated to medium-high heat. 

Brush the pan with cooking oil, add the tomatoes, onion, pepper, and garlic cloves. 

Brown everything, keep turning items every few minutes.

Once  the vegetables have softened and slightly charred remove the items, peel skins that are needed then cool the  vegetables before added them to the food processor with the pumpkin seeds.

Add the tomato, onion, garlic, pepper, cilantro, lime juice, and sea salt to the food processor. 

Puree for about a minute until a smooth mixture is formed.

If the salsa is too thick add some additional 1 tablespoon of water at a time until  desired consistency.
May be serve right away or refrigerate in a covered container for a days.