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Heat avocado oil in a deep skillet or pot over low heat. Add garlic and cook until golden brown. Transfer garlic to a molcajete.
Add sliced poblano and serrano chiles to the pot. Cook until the seeds turn golden brown, then transfer to the molcajete.
Turn off the heat. Add pumpkin seeds and sesame seeds to the pot, stirring gently to avoid burning.
In the molcajete, mash garlic and chiles into a paste. Add lime juice and continue mashing.
Carefully transfer pumpkin seeds, sesame seeds, and oil from the pot into the molcajete. Stir well.
Add green onions, cilantro, and salt to taste. Mix well and enjoy!