1/2 cup toasted pumpkin seeds
1 tsp. lime juice
1 tsp. Serrano chilies seeded, deveined and minced
1 1/2 tsp. cilantro minced
1 tbsp. shallots minced
1/2 tsp. ground chipotle powder
1 garlic clove minced
1 tsp. extra-virgin olive oil
1. Preheat oven to 350° F
2. Using sheet pan toast pumpkin seeds for 10 minutes until lightly brown.
3. Mince shallots, garlic, cilantro and Serrano chilies.
4. Using medium size mixing bowl, toss pumpkin seeds, cilantro, garlic, Serrano chilies and lime juice together.
5. Serve on plate or bowl, drizzle olive oil, sprinkle with ground chipotle, add salt and pepper to taste.