Introduction
Discover the delightful combination of tart cranberries with vibrant herbs and chilies in this delectable Cranberry Salsa. Perfect as a snack or garnish, it adds a zesty twist to any dish while bringing nutrition and flavor together.
Tips for this recipe
For the best texture, use fresh cranberries and herbs. Puree some ingredients with a hand blender if you prefer a smoother consistency. Adjust salt to taste, considering the pepitas’s natural bitterness.
Why you will love this recipe
This Cranberry Salsa with Cilantro and Chiles is not just a burst of flavors in your mouth but an experience. It’s a versatile addition to your meals, enhancing grilled proteins or serving as a fresh component on the side.
Ingredients
- 4 teaspoons pumpkin seed oil
- 1/2 cup natural unsalted pepitas (shelled pumpkin seeds)
- Sea salt to taste
- 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
Adviced equipment
To make this recipe, you’ll need:
- Hand Blender (for pureeing ingredients if desired)
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Measuring Cups and Spoons
- Colander
- Fine Mesh Strainer
- Kitchen Scissors
- Tongs
- Serving Spoons (with a wide scoop)
- Silicone Spatula
History of the recipe
This salsa draws its roots from diverse culinary traditions, fusing elements from Mexican cuisine with a nod to contemporary gourmet preferences. Cranberries and chiles create a fusion that pays homage to the natural flavors while introducing them in an unexpected combination.
Fun facts about this recipe
Cranberries, typically associated with holiday meals, are versatile fruits capable of surprising your palate. Their tartness can be toned down by the addition of pepitas and sweet elements like sugar and lime juice in this salsa.
