| Heat
the oven to 400°. Spread the pumpkin seeds on a cookie sheet.
Toast until they begin to pop and turn brown, about 5 minutes.
Remove from the oven and let cool.
In a
blender, combine the chopped tomato, onion, garlic, cilantro,
cumin, coriander, chili powder, chipotle chiles, adobo sauce,
olive oil, salt, sugar and ½ cup toasted pumpkin seeds. Coarsely
puree, retaining large pieces of the pepitas. Stir in the
lime juice. Refrigerate salsa for at least one hour to allow
flavors to combine. Bring salsa to room temperature for 30
minutes before service.
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