Recipe from Bites: Cranberry Salsa with Cilantro and Chiles

by Jessie on November 29, 2012

This is the perfect Christmas holiday appetizer! It packs a punch and the colors are beautiful! I usually get my pepitas at Trader Joes.

(Adapted from Epicurious)

Ingredients:

4 teaspoons pumpkin seed oil (I used olive 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

Directions:

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.)

Add cranberry mixture and pepitas to lime juice mixture; stir to combine.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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