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