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shelled pumpkin seeds (pepitas)
4 plum tomatoes
3 tablespoons olive oil
½ cup chopped white onion
2 garlic cloves, minced
1 canned chipotle chile en adobo, chopped
2 teaspoons honey
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ cup canned low-sodium chicken broth, or use homemade stock, as needed
Salt to taste
    1. Heat a large skillet over medium-high heat. Place the chiles skin side down in the skillet and cook until they turn a deeper shade, and are more pliable, about 2 minutes. Transfer to a medium bowl, add hot water to cover, and put a saucer on top of the chiles to submerge them. Let stand until softened, about 20 minutes, then drain well.
    2. Add the pumpkin seeds to the skillet and cook over medium heat, stirring often, until they have turned a deeper shade of olive, about 3 minutes. Transfer to a plate and let cool.
    3. Position a broiler rack 6 inches from the source of heat and preheat the broiler. Place the tomatoes on the rack and broil, turning occasionally, until the skins are blackened and peeling, about 10 minutes. Peel the tomatoes, discarding the seeds.
    4. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes. Remove from the heat.
    5. Combine the drained chiles, toasted pumpkin seeds, tomatoes, onion and garlic, chipotle, honey, cinnamon, and allspice in a food processor or a blender. With the processor running, gradually add enough stock to make a thick puree.
    6. Heat the remaining 2 tablespoons oil in the skillet over medium heat. Add the salsa (watch out for splatters) and bring to a boil. Cook, stirring often, until slightly reduced, about 3 minutes. Transfer to a medium bowl and let cool completely. Season with salt. (The dip can be prepared up to 3 days ahead, covered, and refrigerated; if the chilled dip is too thick, thin with water or broth.)
    7. Transfer to a serving bowl and serve at room temperature.
    Classic Tomato Salsa
    makes about 2½ cups
    MAKE-AHEAD : The salsa is best served within 2 hours, but it can be made up to 1 day ahead, covered, and refrigerated.
    T his is a well-balanced, not-too-hot raw salsa that will help make a bowl of tortilla chips disappear. Serve it soon after making it so the flavors stay distinct.
what to dip
Tortilla chips,
store-bought or
homemade (page 176)
3 ripe large tomatoes
Salt
1 garlic clove
3 tablespoons finely chopped red or white onion
2 tablespoons fresh lime juice
1 jalapeño, seeded and minced
2 tablespoons chopped fresh cilantro
    1. Cut each tomato crosswise in half, and use your finger to poke out the seeds. Using a serrated knife, cut the tomatoes into ½-inch cubes. Toss the tomato cubes with ½ teaspoon salt in a colander. Let drain in the sink for at least 30 minutes, or up to 1 hour.
    2. Finely chop the garlic. Sprinkle with a pinch of salt and continue to chop and smear the garlic on the work surface until it forms a paste.
    3. Mix the tomatoes, onion, lime juice, jalapeño, cilantro, and garlic paste in a bowl. Let stand at room temperature for 20 minutes to blend the flavors.
    4. Transfer the salsa to a serving bowl and serve.
GUACA SALSA Just before serving, stir 1 ripe Hass avocado, pitted, peeled, and cut into ½-inch dice, into the salsa.
    Tomatillo-Cilantro Salsa
    makes about 3 cups
    MAKE-AHEAD : The salsa can be prepared up to 1 day ahead.
    T he green salsa you put on your taco is not made from green tomatoes, but from tomatillos, a relative of the gooseberry (the papery husk on fresh tomatillos gives them away). You’ll find them at grocers in Latino communities and specialty produce stores. Canned tomatillos are more common, but it is worth searching out the fresh ones. When boiling the tomatillos, take care not to cook them until they burst—it is better if they remain slightly raw.
what to dip
Tortilla chips, store-bought
or homemade
(page 176) • Cooked
chicken breast (skinless
and boneless) cut into
bite-sized chunks