I tried a recipe from Stephen Pyles’ Southwestern Vegetarian and it was okay. The family devoured it, but it lacked a little punch. Pretty much everything in the recipe comes from my “pantry” stock, so it was really easy to make in a pinch. Next time around, I’ll probably up the portion of pumpkin seeds, add more lemon juice and maybe a dash of ancho puree into it.
Served it on linguini with some powdered chile and fresh parmesan on top.
aneelee 
I’ll let you know my results!
i did make it again with some ancho puree and it all had some nice kick to it. chipotle in little bits would work. i froze about half of the recipe in an ice tray and we use it as backup for a quick bowl of pasta. love it in sandwiches, too.
This I will try… Any more tips?