- 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 . Look for pepitas at the supermarket or at a natural foods store.
- 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.
- Add cranberry mixture and pepitas to lime juice mixture; stir to combine.