Yucatecan Pumpkinseed Dip - Rick Bayless

Ingredients

• 1 small white onion, peeled and sliced into rounds 1/4-inch thick
• 1 3/4 cups (about 8 ounces) pepitas, toasted, salted hulled pumpkinseeds
• 1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained
• 1/3 cup fresh-squeezed orange juice
• 1/3 cup fresh-squeezed lime juice
• 2 generous tablespoons tahini or (or pulverized, toasted sesame seeds)
• 2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
• 2 tablespoons roughly chopped cilantro
• Salt