Cranberry Salsa with Coriander and Chillies

Ingredients for Cranberry Salsa with Coriander and Chillies

• 4 teaspoons pumpkin seed oil

• 120ml natural unsalted pepitas (shelled pumpkin seeds)

• Sea salt

• 275g fresh cranberries or frozen, thawed

• 210g chopped spring onions (dark green parts only

• about 2 bunches)

• 1 cup chopped fresh coriander

• 2 tablespoons minced seeded serrano chillies

• 6 tablespoons sugar

• 90ml fresh lime juice

• Ingredient Info: Pumpkin seed oil is available at specialty foods stores and from culinarydistrict.com. Look for pepitas at the supermarket or at a natural foods store.

How to make Cranberry Salsa with Coriander and Chillies

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, coriander, and chillies. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.