Ingredients
1 tablespoon finely chopped fresh serrano chile, including seeds
2 garlic cloves, minced
1 teaspoon ground cumin
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1/2 cup vegetable oil
2 cups chopped cilantro
1 1/2 cups water
Preparation
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
