Cranberry Salsa with Cilantro and Chiles
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- sea salt
- 6 tablespoons sugar
- 1 cup chopped fresh cilantro
- 6 tablespoons fresh lime juice
- Carbohydrate 22 g(7%)
- Fat 8 g(12%)
- Fiber 3 g(12%)
- Protein 4 g(7%)
- Saturated Fat 1 g(5%)
- Sodium 243 mg(10%)
- Calories 161
Preparation 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.
Preparation 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.
