Avocado and Pumpkin Seed Salsa

Ingredients

• 2  garlic cloves minced
• 3 large hass avocados firm ripe cut into 1/2-inch dice
• 0.3 cup juice of lemon fresh
• 4 ounces pumpkin seeds raw
• 1  bell pepper red
• 1  chile red minced
• 4 servings salt and pepper freshly ground

Equipment

• bowl
• baking sheet
• oven
• plastic wrap

Directions

1. Preheat the oven to 40
2. Spread the pumpkin seeds on a rimmed baking sheet and bake for 4 minutes, or until lightly browned.
3. Transfer to a plate to cool.
4. Roast the bell pepper over a gas flame until charred all over.
5. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel, stem and seed the pepper; cut it into 1/2-inch dice.
6. In a bowl, mix the lemon juice with the garlic and chile. Stir in the pumpkin seeds, bell pepper and avocados. Season with salt and pepper and serve.