Cranberry Salsa With Cilantro And Chiles

• 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.

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

pumpkin seed oil, natural unsalted pepitas, salt, fresh cranberries, green onions, fresh cilantro, seeded serrano chiles, sugar, lime juice, supermarket

Taken from www.epicurious.com/recipes/food/views/cranberry-salsa-with-cilantro-and-chiles-361810 (may not work)