Sikil pak (pumpkin seed and roasted tomato dip)

Toast the pumpkin seeds in an ungreased skillet over medium heat, tossing, about five minutes, until they go from flat to round and golden.

Roast the tomatoes on foil on a griddle until completely soft and blackened in spots; cool a little, peel and chop with habanero, cilantro and red onion.

Grind the toasted seeds to a paste in a food processor, dribbling in about a quarter cup of water.

Scrape the paste into a bowl and work in the habanero, roasted tomato, cilantro and red onion until combined.

Season with fresh lime juice and a good sprinkling of salt; top with a little cilantro and serve with chips.