This is a Mayan dish from the Yucatan.

Roast the onion, garlic, tomatillos, and chile pepper. This can be done on a grill (preferred) or in an oven at 350°F until skins show signs of browning/charring.

In a large skillet, roast the pumpkin seeds, stirring frequently to prevent burning. When seeds start to puff up a bit, remove them from the heat.

Remove vegetables from grill/oven. Allow to cool.

In a food processor or blender, grind cooled pumpkin seeds.

Put onion, garlic and cilantro in blender/food processor with seeds. Blend in.

Cut tomatillos in half. Remove seeds and pulp. Flip over, remove charred skin. Add to blender/food processor. Blend in.

Taste the dip. Decide the amount of salt you may want to add. Use no more than a teaspoon.

Carefully cut open chile pepper, removing stem, seeds, and ribs. Flip over and remove charred skin. Place in blender.

Wash hands after handling chile pepper. After adding salt and chile peppers, blend thoroughly.

Serve in a bowl. Dip can be eaten with tortilla chips, flarbreads or crackers. Serve with cucumber slices for a grain free option.

Substitutions: For a red version, use Roma tomatos instead of tomatillos. If you prefer a more mild dip, use a dash of paprika instead of a chile pepper.