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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Neftali Duran