Directions

Make the Dip

1. Toast pepitas in a 400-degree oven until they start to crackle and turn brown (or use a comal if available).

2. Allow the toasted pepitas to cool completely.

3. On a comal over medium-high heat, char onion, tomatoes, habanero, and garlic with the skin still on.

4. Once the vegetables are charred, transfer garlic, onion, habanero, and salt to a molcajete and mash them into a puree.

5. Add the charred tomatoes and combine until you have a salsa roja.

6. Taste the salsa and adjust the salt to your preference. You should have approximately 1 ¾ of a cup of salsa.

7. Transfer the salsa to another bowl and clean the molcajete.

8. Once the molcajete is clean and dry, grind the toasted pumpkin seeds in two batches until they form a fine paste.

9. Add around 1 ¼ of cup of the salsa roja and mix with a spoon until fully incorporated. The thickness is up to your preference.

10. Stir in cilantro and lime juice, mixing well.

11. Taste the Sikil Pak once more for salt and adjust if necessary.

12. Serve with totopos and enjoy!