Heat a non-stick pan over medium high heat, and begin to dry roast sesame seeds until they are golden brown (about 2-3 minutes). Set aside, and repeat this process with your pumpkin seeds.

In a large pot or dutch oven, place bell and jalapeño peppers, tomatillos, onion, and water and bring to a boil. Boil for 10 minutes, until the tomatillo is blistered and softened.

Transfer whole items from your dutch oven/pot into a blender, along with three cups of the reserved water from the pot. Add in cilantro, and toasted sesame and pumpkin seeds. Blend on high until you have a smooth texture, and return to your dutch oven or pot. Bring to a low simmer, and add in Goya seasoning. Add in salt one TBSP at a time, tasting in between for your preference.

Serve over rice with chicken, if desired, and enjoy!