Cranberry Salsa with Cilantro and Chiles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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The technique: To show off the tangy freshness of cranberries, don't cook them at all. The payoff: Chopping the berries in the processor gives them a coarse texture, which is great alongside the turkey and the trimmings. Plus, the recipe comes together in 20 minutes. 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. |
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.
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