Name: Cranberry Salsa with Cilantro and Chiles
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes about 3 cups
Ingredients: 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 culinarydistrict.com. Look for pepitas at the supermarket or at a natural foods store.

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Cranberry Salsa with Cilantro and ChilesHans Gissenger

The technique: To show off the tangy freshness of cranberries, don't cook them at all. The payoff: Chopping the berries in the processor gives them a coarse texture, which is great alongside the turkey and the trimmings. Plus, the recipe comes together in 20 minutes.

Recipe notes

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