This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.

1/2 cup pepitas (hulled pumpkin seeds),
1/2 cup peanuts, roasted
4 medium tomatoes, roasted, peeled,
  coarsely chopped

2 medium tomatillos, husks removed,
  roasted, coarsely chopped

2 chipotle peppers in adobo (canned),
1/2 medium white onion, quartered,

5 garlic cloves, peeled, roasted
1 1/2 teaspoons kosher salt
1/2 small bunch cilantro, leaves only

Place pepitas and peanuts in a food processor and purée into a chunky paste. Transfer to a bowl. In the same food processor, place tomatoes, tomatillos, peppers, onion, garlic, and salt and purée until smooth. Add the chunky paste and cilantro to the processor and pulse 3 times.