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Toast the pumpkin seeds in a dry pan over medium heat until they puff and start to brown. Stir frequently to avoid burning. Remove and let cool.
Roast the tomatoes and habanero on a comal or under a broiler until blistered and charred all over, about 8–10 minutes.
Grind the garlic and salt in a molcajete (or food processor) until smooth.
Add the toasted pepitas and grind to a paste, then add tomatoes and chile and continue grinding until mostly smooth. (Or pulse in a food processor.)
Stir in the lime juice, chopped herbs, and just enough cold water to loosen the texture if needed. Taste and adjust salt.