separate the seeds from the innards, discarding the innards into a small bowl and leaving the seeds in the colander.
Once you have a colander that’s full of seeds, rinse them under cold running water.
After rinsing your seeds, pat them dry with a paper towel or cloth. Sprinkle 1 tablespoon olive oil on baking sheet and sprinkle seeds on top. Be sure to spread them as thinly as possible so there is only one layer.
Heat oven to 300 degrees. Sprinkle 1-2 teaspoons of Salt Of The Gods and 1/2 -1 teaspoon of Southern Heat. (Depending on how many seeds you collected), mix seeds up and spread flat on the baking sheet again.
Bake for 15 to 20 minutes or until golden; cool all the way before eating.