Roasted Jalapeño Guacamole w/ Toasted Pumpkin Seed

6 tbsp raw pumpkin seeds
2 medium jalapeño peppers
1 avocado, flesh coarsely mashed with a fork
3 tbsp finely chopped red onion
1 small plum tomato, seeded and chopped
3 tbsp chopped fresh cilantro
1 tbsp lime juice
1/2 tsp sea salt

Preheat oven to 300F.

Spread the pumpkin seeds on a medium baking sheet and bake, stirring occasionally, until lightly toasted, 10-12 minutes. Spread on a plate to cool for 5 minutes.

Preheat broiler.

Place jalapeños on a baking sheet and broil 4 inches from the heat, turning occasionally, until skin is blistered, 4-5 minutes.

Remove from oven and allow to cool for 5 minutes, then peel off and discard charred skins. Dispose of seeds and stems and finely chop the peppers.

Combine the pumpkin seeds, peppers, and remaining ingredients in medium bowl and mix well.