Ensure the Pumpkin seeds are clean and completely dry.
2
In a dry comal or small skillet over medium-low heat, toast the Chile de árbol for 1-2 minutes, turning frequently, until fragrant. Be careful not to burn them. Remove from heat.
3
Using a molcajete or a spice grinder, grind the toasted Chile de árbol with the Fine sea salt to a coarse powder.
