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Toast pepitas in medium skillet on medium heat 5 to 7 minutes or until fragrant and golden brown, stirring occasionally. Reserve 2 tablespoons for garnish. Place remaining pepitas in blender container.
Toast chilies in same skillet on medium-high heat 30 seconds per side or just until they begin to blister and change color. Place in blender container; cover. Blend on high speed until mixture is ground.
Heat 1 tablespoon of the oil in skillet on medium-high heat. Add onion; cook and stir 5 to 7 minutes or until slightly charred. Add to blender container. Add remaining 1 tablespoon oil and tomatoes to skillet; cook 5 to 7 minutes or until slightly softened, stirring occasionally. Place in blender container along with juice, oregano, salt and ancho chile pepper; cover. Blend just until coarsely ground. Spoon salsa into serving bowl.
Chop reserved pepitas. Mix with cilantro in small bowl. Sprinkle over salsa.