Salsa de Pepitas de Calabasa

Toast the pepitas in a dry pan over medium heat, moving constantly so as not to burn. Cool slightly before blending. Transfer to a blender with the garlic, jalapenos, cilantro and some salt and black pepper. Blend, adding enough water to achieve a creamy, but not entirely smooth consistency. The pepitas will maintain some of their texture, making it slightly coarse. If desired, add a shot or two of good mescal for smokiness and punch. NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.