Start with the habanero pepper. We have an electric range with large, flat elements. These are perfect for roasting peppers, but you can also use a traditional comal or a heavy iron skillet. Over moderately high heat, lay the pepper on its side and turn occasionally as it cooks, until it is lightly charred all around. Remove the pepper and when it is cool enough to handle remove the stem, slic it open and remove all the seeds. (I like to wear rubber gloves for this part.)
Next, grind the pepper in the molcajete with 1 1/2 teaspoons coarse salt.
Use your heaviest skillet to toast 1 1/4 cups hulled pumpkin seeds. We buy ours in bulk from Whole Foods. Over moderate heat, toss the seeds frequently. They will begin to pop and turn from green to tan. Be careful not to burn them. Place the toasted seeds in the molcajete and grind away until you have a rough powder. This may take some elbow grease, but if you're like me, you can use the exercise.
Meanwhile, in a saucepan, cook three ripe plum tomatoes in plenty of water. They should be completely cooked through and soft, almost like tomatoes from a can. Set the tomatoes aside to cool and when they are cool enough to handle remove the stem ends and the skin. Place the tomatoes with the ground pumpkin seeds in the molcajete and grind together until you have a smooth mix.
To the pumpkin seed and tomato mix add 2 tablespoon roughly chopped cilantro (or more) and 2 tablespoons chopped chives. Use a fork or a spoon to mix in the herbs.
Present the finished dip in your molcajete garnished with more cilantro. We like to serve it with freshly sliced jicama. The crispy coolness of the jicama acts as a nice foil for the spicy dip. But you can also scoop it up with your favorite corn chips. Have plenty of cold beer on hand to douse the flames.