Spicy Pepita Salsa

Stem and seed the dried chipotles.

Husk and rinse the tomatillos.

Toast pepitas in a dry skillet until lightly golden and fragrant.

Soften chiles in hot water for 5 minutes.

Roast tomatillos and garlic in a skillet until lightly charred.

Drain chiles and add to a blender with pepitas.

Add tomatillos, garlic, olive oil, and lime juice.

Blend until thick and slightly chunky.

Stir in cilantro and salt.

Adjust seasoning and serve with chips.