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Bon Appétit

Cranberry Salsa with Cilantro and Chiles

By Sara Kate Gillingham-Ryan

4.3

(5)

Image may contain Plant Food Dish Meal Bowl and Produce
Cranberry Salsa with Cilantro and ChilesHans Gissenger

The technique: To show off the tangy freshness of cranberries, don't cook them at all. The payoff: Chopping the berries in the processor gives them a coarse texture, which is great alongside the turkey and the trimmings. Plus, the recipe comes together in 20 minutes.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes about 3 cups

Ingredients

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.

Preparation

  1. Step 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: Cranberry and lime juice mixtures can be made 4 hours ahead. Cover separately; chill.

    Step 2

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

TagsSauceCranberryBerryFruitCilantroHerbs & SpicesSerrano ChileChileVegetablePumpkin SeedSeedDairy FreeGluten FreeVegetarianVeganMeal Prep30 Minutes or LessSauteFood ProcessorThanksgivingBon Appétit
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