Recipe - Pumpkin Seed Salsa

3 Guero Chiles
1 md White Onions
8 Cloves Garlic
1 lg Tomato
One fourth cup Pumpkin Seeds
1 cup Water
One fourth teaspoon Oregano, Toasted
One fourth teaspoon Salt

Char chiles until blistered and black, then seed and devein.

Thickly slice onion and panroast until brown and soft.

Panroast garlic until brown and soft, then peel.

Panroast tomato until blistered, black, and soft.

Toast pumpkin seeds in 1 tbsp. olive oil until puffed and brown

In a blender or food processor, puree ingredients together until a chunky
salsa is formed. NOTES
: Is supposed to be great when served with broiled fresh goat cheese and
baby greens.