Sikil Paak From Yucatán

Ingredients

• 2 cups (250 g) hulled pumpkin seeds
• For the Tomato Purée:
• 2 medium Roma tomatoes (7 oz / 200 g), charred
• 2 medium cloves garlic (1/2 oz / 12 g), peeled and charred
• 1–2 medium chiles habaneros (7–14 g), charred, seeded, and finely chopped
• 1/2 cup (125 ml) water
• 1/4 cup (62.5 ml) Seville orange juice, or substitute (see above)
• 2 teaspoons (12 g) sea salt or powdered chicken or vegetable bouillon, or to taste
• For the Dip:
• 1/4 cup (20 g) chives, chopped
• 1/2 medium white onion (5 oz / 137.5 g), charred and finely chopped
• 3 tablespoons (11 g) fresh cilantro leaves, finely chopped
• Tortilla chips (for serving)

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