Cranberry Salsa with Cilantro, Chiles, and Pumpkin Seeds Directions
Heat the oil in a skillet over medium heat. Add the pumpkin seeds, and cook, stirring, until golden and fragrant, about 1 minute. Transfer to a dish and sprinkle with salt.
Place the cranberries in the bowl of a food processor. Pulse to mince, and transfer to a bowl. Fold in the onions, cilantro, and chiles.
In a separate, large bowl, whisk together the lime juice and sugar until the sugar dissolves. Stir the cranberry mixture into the lime-sugar mixture, then add the pepitas and stir to incorporate. Enjoy.