Cranberry Salsa with Cilantro and Chiles

Name: Cranberry Salsa with Cilantro and Chiles
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Mexican
Ingredients: 473 milliliters fresh cranberries or frozen, thawed; 4 teaspoons pumpkin seed oil; 237 milliliters chopped fresh cilantro; 315 milliliters chopped green onions (dark green parts only; about 2 bunches); 6 Tbsps fresh lime juice; 118 milliliters natural unsalted pepitas (shelled pumpkin seeds); 3 servings Sea salt; 2 Tbsps minced seeded serrano chiles; 6 Tbsps sugar

The recipe Cranberry Sals A mixture of natural pepitas, sea salt, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegan diet.

Instructions

Heat oil in skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Addpepitas; stir until golden, about 1 minute.

Transfer to plate; sprinkle with sea salt.

Ingredients you will need

Sea Salt

Place cranberries in processor. Usingon/off turns, process until finely chopped.

Ingredients you will need

Cranberries

Transfer to bowl.

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Bowl

Add onions, cilantro,and chiles. Stir sugar and lime juicein another bowl until sugar dissolves.DO AHEAD: Cranberry and lime juicemixtures can be made 4 hours ahead.Cover separately; chill.

Ingredients you will need

Cranberries

Cilantro

Chili Pepper

Onion

Sugar

Lime

Equipment you will use

Bowl

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

Ingredients you will need

Cranberries

Pumpkin Seeds

Juice

Equipment

Frying Pan

Bowl

Ingredients

Servings:

473milliliters

fresh cranberries or frozen, thawed 4teaspoons

pumpkin seed oil 237milliliters

chopped fresh cilantro 315milliliters

chopped green onions (dark green parts only; about 2 bunches)6Tbsps

fresh lime juice 118milliliters

natural unsalted pepitas (shelled pumpkin seeds)3servings

Sea salt 2Tbsps

minced seeded serrano chiles 6Tbsps

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.