PEPITA AND HABANERO CREMA
In a medium skillet, add the oil and turn heat to medium high. When the oil is hot add the garlic, onion, serrano and habaneros. Saute the vegetables until they become translucent and they have a bit of color to them. Make sure to stir often to avoid burning.
When the vegetables are tender add the pepitas and the cream and allow it to simmer for 5 minutes. Turn off the heat and add the cilantro and epazote. Place items in a blender and process on high until a smooth puree is achieved. If the puree is too thick then thin it out with water until it is a pourable consistency.
Season with salt and lime juice to taste.