In a skillet over medium heat, toast the pumpkin seeds until golden and toasty brown. Add a pinch of salt while the seeds are toasting.
Remove the pumpkin seeds from the heat and set aside to cool.
When pumpkin seeds are at room temperature, add them to a blender and pulse until they are finely crushed almost to a powder consistency.
Add the fire-roasted tomatoes, red onion, habanero, lime juice, cilantro, and one tablespoon of water. Pulse to combine. The mixture will be thick, and one tablespoon of water as needed to blend the mixture. Turning off the blender and scraping the sides as needed.
Taste for salt level.
Garnish with cilantro and serve with tortilla chips.