Cranberry Salsa




  •  4 tsp olive 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 Tbsp minced, seeded serrano chiles
  • 4 Tbsp raw honey
  • 6 Tbsp fresh lime juice


  1. Heat oil in skillet over medium heat.
  2. Add pepitas then stir until golden, about 1 minute.
  3. Transfer to plate and sprinkle with sea salt.
  4. Place cranberries in processor or blender. Using on/off turns, process until finely chopped. Transfer to bowl.
  5. Add onions, cilantro, and chiles. Stir honey and lime juice in another bowl until combined dissolves.
  6. Add cranberry mixture and pepitas to lime juice mixture; stir to combine.


Leave a Reply

Your email address will not be published. Required fields are marked *

Connect with Facebook

Find Us