Chef Brendan Mahaney of Belly Taqueria, the hotspot of Eugene, Oregon is known his tempting tacos and this festive Fall pepita [pumpkin seed] & habanero dip. We discovered the unique recipe on PureWow who describe the dish as “an addictive appetizer that bests both guacamole and standard salsas with its creamy texture, nutty flavor and gentle heat.”

Time to hit Hanks pumpkin farm, pick out a perfect punkin’, some fresh tortilla chips at Schmits, and get ready to serve up a fiesta for the next football game…

Pepita-Habanero Dip Recipe:

*MAKES ABOUT 6 SERVINGS, START TO FINISH: 30 MINUTES

INGREDIENTS

2 cups raw pumpkin seeds (pepitas)

1 to 2 fresh habanero chiles

4 large Roma tomatoes

2 teaspoons kosher salt, plus more for seasoning

¼ cup thinly sliced fresh chives

¼ cup roughly chopped fresh cilantro leaves

Tortilla chips, for serving

DIRECTIONS

1. In a large skillet set over medium-low heat, toast the pumpkin seeds, stirring frequently, until puffed and slightly browned, about 5 minutes. Transfer the pumpkin seeds to the bowl of a food processor and set aside to cool.
2. Add the habaneros to the skillet and toast, turning occasionally, until they have softened and browned, about 5 minutes. Let the habaneros cool slightly, then halve them lengthwise and discard the seeds and stem. Set aside.

3. Bring a medium saucepan of lightly salted water to a boil over high heat. Meanwhile, cut a small, shallow X into the bottom of each tomato. Add the tomatoes to the saucepan, reduce the heat to medium and simmer until the skins loosen and the tomatoes soften, about 10 minutes. Drain the tomatoes, cool slightly and then remove and discard the skins.

4. Add 2 teaspoons kosher salt to the bowl of the food processor and grind the pumpkin seeds and salt into a coarse powder. Add the habaneros, tomatoes, chives and cilantro and blend until smooth. (If the dip appears too thick, add water by the tablespoon until the consistency is similar to that of a loose nut butter.)

5. Season the dip with additional salt, if needed. Transfer to a serving bowl and serve immediately with tortilla chips for dipping.

*Recipe adapted from Brendan Mahaney, Belly Taqueria, Eugene, Oregon, photo courtesy of Belly Tacqueria and PureWow.com