Preheat your oven to 400 degrees. Once hot, add your pepitas to a cookie sheet and roast for about 5 minutes flipping halfway through or until your pepitas begin to turn brown in color and start to pop. Do not let them burn.

Allow the pepitas to cool completely. You will still hear them pop on the cookie sheet as they cool down.

Once cool, use your Holcomb pestle and mortar adding ¼ cup of pepitas at a time and grind them into a fine powder. Set aside in a bowl.

Warm a medium-size dry cast-iron skillet over medium-high heat. Add the tomato, peppers, onion and garlic gloves roasting each side of the tomato, peppers, onion and garlic until the tomatoes have softened, and everything else has begun to char.

In your empty Perch Mortar & Pestle, add the tomatoes and grind them until you have salsa roja. Add to the bowl with pepitas.

Repeat the process with the peppers, onion and garlic until you have a paste. Add to the bowl with pepitas.

Roughly chop your cilantro and add it to the bowl with the rest of the ingredients. 

Add the lime juice, salt and pepper to taste and incorporate all the ingredients together using a spoon. Taste and adjust salt and pepper as needed.