1. In heatproof bowl, soak dried chilies in boiling water for 30 minutes. Drain and discard soaking liquid and stems. Set aside.
2. In a dry skillet, over medium-hight heat, toast pumpkin and cumin seeds, until pumpkin seeds are popping and cumin has released its aroma. Transfer to a small bowl and set aside.
3. In same skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes.
4. Add garlic, oregano, salt and peppercorns to onion and continue cooking for about 1 minute.