Cranberry Salsa with Cilantro and Chiles


  • 2 tablespoons minced seeded serrano chiles
  • 4 teaspoons pumpkin seed oil
  • ½ 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 more ingredients
    • 6 tablespoons sugar
    • 6 tablespoons fresh lime juice

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 an...

View full recipe at SpringPad


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