Take the pepita.

The pumpkin seed.

Actually, take 2 cups of them.

Add
2T olive oil
2 garlic cloves (thinly sliced)
1 15-oz can (or fresh, peeled) tomatoes (juice squeezed out)
1t whole cumin seed (toasted and ground--if you use ground from a shaker nobody will die)
1 bunch scallions (white and green parts roughly chopped)
2 med jalapeno peppers (seeds and ribs removed, roughly chopped--I have to admit that because my local market was out of these babies, I added instead my favorite bottled hot sauce.)
1/4t cayenne pepper
3T fresh lime juice
salt & pepper to taste

There's a little art and organization that goes along with this recipe. But first, a story:

Francisco is a friend and man about town who knows just about everybody. He knows how to have fun, and often it's kicking off the weekend by DJing at the fresh and trendy local vegetarian restaurant in town. He also cuts my hair.

Francisco and I run into each other at the local grocer from time to time. We usually set up my next appointment, chat about which bands are playing around, and sometimes, if we're fortunate, we toss off a quick-and-yum recipe. Yesterday, I was the lucky one--he passed this one along (he'd snagged it from one Alyssa--see how this works?)--he'd just had it the night before at a little "soiree."

He said "pepita." I said "pumpkin seed." Anyway, I found both, and mixed and heated and processed em up, in this order:

1. Heat olive oil in a med skillet over med heat. Add the garlic and cook until fragrant, about 30 seconds. Add the pepitas and cook, stirring frequently, until the seeds begin to pop and turn golden brown, 6 to 9 minutes. Transfer the mixture to a baking sheet to cool. Set aside 2T of the seeds for garnish.

2. Place the pepitas and the garlic in the bowl of a food processor and process until fine, about 15 seconds. Using your hands, squeeze each tomato to release as much juice as possible. Discard the juice. Add the tomatoes, cumin, scallions, jalapenos, cayenne, and lime juice. Process the mixture until thoroughly combined and chunky. Season with salt and pepper. Serve immediately. The dip may be made a day ahead and kept in an airtight container in the refrigerator. Bring to room temperature before serving.

Aye caramba. It's good.