Scatter 1/2 cup (or more for garnish) of shelled pepitas onto a small rimmed metal baking sheet. Place on the middle rack of your preheated oven until toasted. About 10 minutes. Rotate the pan halfway through for even toasting. Remove and allow to cool.

Meanwhile, use oven mitts to transfer the oven rack to the highest postition or atleast 2-inches away fron the heating element and preheat your broiler to high.

Place the halved tomatoes, cut-side down onto the pan along with the onion. Drizzle with olive oil and season with a pinch or two kosher salt and freshly ground black pepper. Broil for 6 to 8 minutes (rotate the pan to ensure even charring) or untilt he skin on the tomatoes has blistered and blackened in spots. Remove and set to the side.

Meanwhile, in your food processor fitted with the blade attachment, add the roasted red pepper, chipotles, adobo sauce and toasted pepitas. Blend until finely ground.

Add in the roasted tomaotes and onions with the garlic, cilantro, lime juice and season with 1 teaspoon of kosher salt and some freshly ground black pepper.

Taste test with a chip before adding more salt.

Serve immediately or refrigerate until ready to serve.