Green Pipian

I was very drawn to this unusual recipe with tomatillos and green pumpkins seeds. When I dry roasted the pumpkin seeds only one popped and then they continued to brown. However once I removed them from the heat they continued to pop and crackle for a long time. This looked like kiwi in the food processor (which I used instead of the recommended blender) with the dark bits of pumpkin seed contrasting against the lighter green of the tomatillo. I ended with tiny particles in the slightly chunky sauce; it was not smooth, but we loved it. I also left out 2 important ingredients, cilantro and Serrano chili. But it was a visual appealing and nice topping for grilled salmon. It was almost seamless, the flavor of the salmon and green pipian seemed really close and I had to keep checking to see if I had the sauce on my salmon. I would like to try it again when I do have cilantro.