Heat a cast-iron pan over medium heat. Add pumpkin seeds and toast until they become aromatic, lightly browned and crunchy. Remove from cast-iron pan and set aside to cool. Reserve a few seeds for garnish.
Toss onion, whole tomato, whole tomatillos and garlic in a bowl with 1 1/2 tablespoons of olive oil. Pour vegetable mixture into the same cast-iron pan and cook on high heat for 10 to 12 minutes, making sure to turn often until the onions, garlic and tomatillos are lightly charred on the outside and soft on the inside. A little burnt skin will add flavor. Remove from heat, peel garlic and place all roasted vegetables in a bowl and allow them to cool down. Make sure you add any juice from the pan.
Once vegetables have cooled, place all contents of bowl plus pumpkin seeds, orange juice, lime juice, TABASCO® Sauce, cilantro, salt and pepper in food processor. Process until consistency is medium-smooth, similar to a chunky guacamole or a grainy hummus/dip. For a smoother consistency, add cold water and process for a few more seconds. Taste seasonings and adjust to your personal preference. This dip is better if made at least 8 hours before serving and kept cold.
Place in a bowl and top with remaining olive oil, a few more drops of TABASCO® Sauce and extra pumpkin seeds. Serve with tortilla chips, crudités, crispy pork rinds or fresh mango.
Makes 4 cups.
Created by Chef Richard Ampudia