Recipe by Marc D. Meyer, Rosie’s, New York
Makes approximately 1-1/2 cups
1-1/2 cups toasted, unhulled pumpkin seeds
1 small white onion, lightly browned over medium heat
2 plum tomatoes, cored and charred
1 habanero chile, stemmed and charred
3 T. finely chopped cilantro
1/2 cup toasted sesame seeds, pounded to a paste in a mortar & pestle
1/4 cup orange juice
2 T. lime juice
Kosher salt, to taste
Combine all ingredients in a food processor, pulse initially, then blend until smooth; check for seasoning. Serve with jicama, radishes and cucumber.