Cranberry Salsa with Cilantro and Chiles
A vibrant and zesty Mexican-inspired salsa featuring fresh cranberries, pepitas, cilantro, and serrano chiles. This unique fusion combines the tartness of cranberries with traditional salsa ingredients for a bright and festive appetizer.
8 servings
20 min
Ingredients
- •4 teaspoons pumpkin seed oil
- •½ cup natural unsalted pepitas
- •¼ teaspoon sea salt
- •2 cups fresh cranberries
- •1⅓ cups green onions
- •1 cup fresh cilantro
- •2 tablespoons serrano chiles
- •6 tablespoons sugar
- •6 tablespoons fresh lime juice
- •ingredient info
Cooking Instructions
- 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.
15 min
- 2.
Add cranberry mixture and pepitas to lime juice mixture; stir to combine.
5 min