Toast the pumpkin seed on a frying pan for 5 minutes, stirring constantly to avoid burning. Once they are toasted grind them in the electric coffee grinder. Set aside.
On a hot frying pan charr the tomato, onion and habanero chilli. Set aside.
Squeeze the juice of the orange and lime and combine them. Set aside.
Then blend the tomato and the habanero in a blender to get a smooth salsa. Chop the onion and add it to the tomato and habanero salsa. Add the chop chives, the grind pumpkin seeds, salt and add some of the orange/lemon juice. Mix well and serve with totopos (tortilla chips).