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Cranberry Salsa with Cilantro and Chiles

Name: Cranberry Salsa with Cilantro and Chiles
Cuisine: mexican
Ingredients: 4 teaspoons pumpkin seed oil; 1/2 cup natural unsalted pepitas (shelled pumpkin seeds); Sea salt; 2 cups fresh cranberries or frozen, thawed; 1 1/3 cups chopped green onions (dark green parts only; about 2 bunches); 1 cup chopped fresh cilantro; 2 tablespoons minced seeded serrano chiles; 6 tablespoons sugar; 6 tablespoons fresh lime juice; Ingredient Info: Pumpkin seed oil is available at specialty foods stores and from culinarydistrict.com. Look for pepitas at the supermarket or at a natural foods store.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt. Place cranberries in processor. Using on/off turns, process until finely chopped. Transfer to bowl. Add onions, cilantro, and chiles. Stir sugar and lime juice in another bowl until sugar dissolves. DO AHEAD: Cranberry and lime juice mixtures can be made 4 hours ahead. Cover separately; chill.
2.
Add cranberry mixture and pepitas to lime juice mixture; stir to combine.

Recipes sourced from Epicurious.com.

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