Fish with Pumpkin Seed Salsa

½ cup pumpkin seeds

1-4 arbol chilis, to taste (start with one, and work from there)

½ ancho chili (they are big)

1 Tbsp olive oil

3 cloves garlic

½ onion

3 Tbsp vinegar (I used apple cider vinegar, but you could use sherry or wine vinegar as well)

2-4 Tbsp water

salt

1 tsp sugar (if necessary) 

For the fish:

1 1/2 pounds flounder, or tilapia, or whatever is on sale

2 Tbsp flour

Salt and pepper

2 Tbsp olive oil

For the salsa

In a medium sized pan, toast the pumpkin seeds until they are just golden, then set them aside.  Coarsely chop the onion and garlic and add it to the same pan with the olive oil, and cook until the onion starts to turn golden and everything gets fragrant.  Cool slightly and add to the bowl of a food processor, along with the rest of the ingredients.  Start of with just a bit of the arbol chili, then blend everything together and adjust the heat and the seasoning to your taste.  Slowly add arbol chilis, and taste after each addition until you reach the level of heat that you want.  If the salsa gets too spicy, add a bit of sugar to even things out.  Then add water until you get the desired consistency. 

Serve with chips, as an accompaniment to tacos or burritos, or over fish or chicken.

If you are serving it over fish:

Heat olive oil in a pan large enough to hold the fish over medium heat.  Season the fish with salt and pepper.  Dredge the fish in flour, then saute in olive oil until golden on both sides, about 4 minutes per side, if the fish is a thin fish like flounder.  Spoon salsa over the fish, sprinkle with pumpkin seeds, and serve.

Serves two.