![Screen Shot 2017-03-18 at 9.52.28 AM.png Screen Shot 2017-03-18 at 9.52.28 AM.png](https://elrestaurante.com/downloads/1337/download/Screen%20Shot%202017-03-18%20at%209.52.28%20%20AM.png?cb=ed897b4fe78e18526eb7d9bd724b33cf&w={width}&h={height})
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.