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
Need to make a substitution?
Preparation
Step 1
Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt.
Step 2
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 3
Add cranberry mixture and pepitas to lime juice mixture; stir to combine.
Nutrition Per Serving
One serving (1/4 cup) contains: Calories (kcal) 96.8 %Calories from Fat 47.0 Fat (g) 5.1 Saturated Fat (g) 0.9 Cholesterol (mg) 0 Carbohydrates (g) 11.1 Dietary Fiber (g) 1.4 Total Sugars (g) 8.6 Net Carbs (g) 9.7 Protein (g) 1.9 Sodium (mg) 6.3