1 cup toasted pumpkin seeds
3 tablespoons chopped cilantro
1 tablespoon capers
1 cup chicken stock
1. Roast the tomatoes, onion, and habanero on the stovetop in a dry, heavy skillet over medium-high heat, turning to cook evenly, about 30 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat; season the chicken with 1/2 teaspoon salt and pepper to taste. Cook 5 minutes. Turn; cook until cooked through, about 15 minutes.
3. Grind the pumpkin seeds with remaining 1/4 teaspoon salt in a blender; transfer to a bowl. Puree the roasted vegetables, cilantro, and capers, adding the stock as needed for a smooth consistency; return the ground pumpkin seeds to the blender. Add remaining stock; process until smooth. (You might have to stop to scrape down the inside of the blender.) Serve the sauce over the chicken, with sides of steamed vegetables and rice, if you like.
Note: This recipe makes a generous amount; refrigerate and use over shrimp, swirled into soups, or spread on sandwiches.
Per serving (with 2 tablespoons sauce): 381 calories, 33 grams protein, 2 grams carbohydrates, 26 grams fat, 116 milligrams cholesterol, 455 milligrams sodium, no dietary fiber.