Recipe #85 - Cranberry Salsa with Cilantro and Chiles

_______________________________________________________________________________

I made this recipe as a side dish for this year's Thanksgiving dinner. I was tired of always eating the cranberry sauce straight out of the can every year. This definitely shook things up a bit.

Preheat over to 200 degrees. 

Place cranberries on a cookie sheet and let simmer in the oven until softened and juicy. Small bubbles should break the surface around the edges of the berries. The Payoff: Simmering softens the berries and allows enough time for all the flavors to meld. For more of a bitter taste, place the cranberries directly in the food processor. Simmering them will bring out the sweetness.

Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer too 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 mixtures can be made 4 hours ahead. Cover separately; chill. 

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

Rating: 7

Time: 40 minutes

Serves: Makes about 3 cups

Ingredients:

4 teaspoons pumpkin seed oil

1/2 cup natural unsalted papitas (shelled pumpkin seeds)

Sea salt

2 cups fresh cranberries or frozen, thawed

1 1/3 cups chopped green onions (dark green parts only; 2 bunches)

1 cup chopped fresh cilantro

2 tablespoons minced seeded serrano chilles

6 tablespoons sugar

6 tablespoons fresh lime juice