3/4 C pepitas (pumpkin seeds)
1/4 C high-heat cooking oil
5 poblano chiles
1 C cilantro leaves
1 T virgin olive oil
2 T lime juice
1/2 t salt

Toast the pumpkin seeds and let them cool. Heat the high-heat oil in a skillet, and when it’s almost smoking, turn the poblano peppers in the hot oil with tongs until they are blistered but not blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.

Peel and seed the poblanos, then put them in a food processor with the pumpkin seeds. Chop for 1 minute. Add the cilantro and blend for another minute. Add the remaining ingredients and pulse until smooth.