2 cups raw pumpkin seeds (pepitas)
1 to 2 fresh habanero chiles
4 large Roma tomatoes
2 teaspoons kosher salt, plus more for seasoning
1/4 cup thinly sliced fresh chives
1/4 cup roughly chopped fresh cilantro leaves
Tortilla chips, for serving
1. In a large skillet set over medium-low heat, toast the pumpkin seeds, stirring frequently, until puffed and slightly browned, about 5 minutes. Transfer the pumpkin seeds to the bowl of a food processor and set aside to cool.
2. Add the habaneros to the skillet and toast, turning occasionally, until they have softened and browned, about 5 minutes. Let the habaneros cool slightly, then halve them lengthwise and discard the seeds and stem. Set aside.
3. Bring a medium saucepan of lightly salted water to a boil over high heat. Meanwhile, cut a small, shallow X into the bottom of each tomato. Add the tomatoes to the saucepan, reduce the heat to medium and simmer until the skins loosen and the tomatoes soften, about 10 minutes. Drain the tomatoes, cool slightly and then remove and discard the skins.
4. Add 2 teaspoons kosher salt to the bowl of the food processor and grind the pumpkin seeds and salt into a coarse powder. Add the habaneros, tomatoes, chives and cilantro and blend until smooth. (If the dip appears too thick, add water by the tablespoon until the consistency is similar to that of a loose nut butter.)
5. Season the dip with additional salt, if needed. Transfer to a serving bowl and serve immediately with tortilla chips for dipping.