Heat oil in a medium skillet and sauté garlic and onion 3 to 4 minutes. Add the pumpkin seeds and sauté 2 minutes. Add all remaining ingredients, stir, and simmer uncovered for about 10 to 15 minutes. Remove from burner and allow to cool. Place half of the mixture in a food processor or blender and pulse until smooth. Serve room temperature or refrigerate until cold. To store in the refrigerator, place in a clean glass jar and cover with a lid. Will keep up to 5 days.
Makes a little over 1 quart salsa.
4g fat (61% calories from fat),