Tuesday, December 28, 2010

Cranberry Salsa with Cilantro and Chiles


I was totally surprised with Mark said he wanted to make this for Christmas Eve dinner. This is not the type of recipe he usually goes for! A co-worker had brought it into the office and he really liked it. He also needs credit for being the hand model in the picture. It was a perfect salsa for Christmas.

4 teaspoons pumpkin seed oil (I used olive oil)
1/2 cup natural unsalted pepitas (shelled pumpkin seeds)- Trader Joes sells them
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

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

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