Thanksgiving Pumpkin Seed Salsa
1 cup raw pumpkin seeds( you can use the prepackaged, skip the salt)**
2 cloves garlic, chopped
1 jalapeno pepper, coarsely chopped (remember to remove seeds!)
1 chipoltle pepper chopped
3 Tbsp. safflower oil
1 onion, chopped
1 28-ounce can organic diced tomatoes
Fresh cilantro1 tsp. sea salt**
Heat a large, dry skillet over high heat and add pumpkin seeds, garlic and jalapenos,chipoltles. Stir until toasted and the seeds begin to pop, about 1-2 minutes. Add the oil and onion and saute until the onions are translucent. Add the tomatoes and cilantro, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt. Set aside to cool.
Transfer to a food processor and puree in batches until smooth. Serve room temperature.