SIKIL-P'AK (Pumpkin Seed Dip)          Servings:

1 1/2 c.      raw pumpkin seeds        2   T.    fresh cilantro, chopped
15  oz.       diced tomatoes, drained  2   T.    fresh chives, chopped
1   chile serrano, or other fresh small green pepper
              salt to taste

    Toast pumpkin seeds in a heavy frying pan, stirring constantly until
light brown.  (They will pop, so be prepared!).  Cool.
	Toast chile over medium high heat in small heavy frying pan, without
oil, until covered with black blisters.  Cool, then peel.
	Grind toasted seeds in a spice grinder.  Mix seeds, salt, tomatoes,
cilantro and chives.  Add chile whole for light spice, or chopped for
heavier picante flavor.  Serve at room temperature with tortilla chips.

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