5 ounces raw pepitas (pumpkin seeds; about 1 cup)
2 tablespoons canola oil
1/2 cup finely chopped shallots
1 large jalapeño—stemmed, seeded and finely chopped
3 garlic cloves, minced
Kosher salt
1/4 cup lightly packed parsley
1/4 cup lightly packed cilantro
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon finely grated orange zest
Tortilla chips, for serving