Pumpkin Seed (Pepita) Salsa - cooking recipe

Ingredients

1 cup unsalted pumpkin seeds, green
1 New Mexico green chilies (Anaheim)
1 cup corn kernel, cooked (can use canned or frozen)
1 1/2 cups chopped tomatoes
1 red serrano chilie, seeded and diced
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin (or more, to taste)
salt and pepper, to taste

Preparation

Preheat broiler.
On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
In a medium bowl, combine all ingredients and mix.
Can be refrigerated for up to 1 week.
Serve cold or room temperature.