Preparation

• Place the pepitas in a large skillet over medium-low heat. When the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Blend in a food processor to a smooth paste, scraping down the sides a few times.
  
  Place the tomatoes on a baking sheet under the broiler and roast until blackened and very soft, flipping halfway through, about 5 to 6 minutes per side. Cool and finely chop.
  
  In a medium bowl, combine the seed paste, tomatoes, onion, garlic, cilantro, chipotle and habanero. Stir in lime juice, orange juice and cinnamon. Taste and season with sea salt.
  
  Serve with warm corn tortillas or crisp vegetables like baby carrots, cucumber slices, radishes and sliced fennel.