For the Oil:

1/4 cup avocado oil (or other mild vegetable oil)

1 tablespoon ground Yucatan Rojo BBQ Rub

Pinch Indian Cayenne

For the Dip:

1 small white onion, thinly sliced

8 oz. toasted, salted, shelled pepitas

5 oz. fire-roasted diced tomatoes (1/3 of a can)

1/3 cup orange juice

1/3 cup lime juice (fresh squeezed)

2 tablespoons toasted White Sesame Seed, ground fine in a spice blender

1/8 teaspoon cayenne pepper (or to taste)

For the Garnish:

2 tablespoons chopped fresh cilantro

1 -2 tablespoons toasted pepitas

For the Oil: Pour oil into a small skillet and begin heating on medium-low. Stir in Yucatan Rojo Rub and cayenne. When mixture starts to bubble, lower heat slightly and set timer for 2 minutes. When done, pour into a ramekin and set aside for 4-5 hours. Strain through a fine mesh strainer and keep oil in a covered glass container at room temperature.

Warm a 10” skillet over medium low heat with just a splash of oil, and add sliced onion. Cook for 4 minutes, till onion starts to color and soften on the bottom (you won’t see a whole lot of color). Flip slices over and cook another 4 minutes. Remove onion to a plate and cool to room temperature, then roughly chop. The goal is to simply soften and lightly char the onion, not cook it completely.

Place onion, pepitas, tomatoes, orange and lime juices, ground sesame seeds and cayenne into a hi-speed blender or food processor. Blend till smooth, scraping bowl as needed. Taste and add additional salt, if needed.

Dip will keep in the refrigerator for up to 1 week. When ready to serve, spoon into a serving bowl, drizzle generously with the spiced oil and scatter chopped cilantro and toasted pepitas on top.