Cranberry Salsa with Cilantro and Chiles

Ingredients

• 2 cups cranberries or fresh frozen thawed
• 4 teaspoons garnish: epazote leaves; pumpkin-seed oil 
• 1 cup cilantro leaves fresh chopped
• 1.3 cups green onions dark chopped ( green parts only; 2 bunches)
• 6 tablespoons juice of lime fresh
• 0.5 cup natural pepitas unsalted shelled ( pumpkin seeds)
• 3 servings sea salt 
• 2 tablespoons serrano chiles minced seeded
• 6 tablespoons sugar 

Equipment

• bowl
• frying pan

Directions

1. Heat oil in skillet over medium heat.
2. Addpepitas; stir until golden, about 1 minute.
3. Transfer to plate; sprinkle with sea salt.
4. Place cranberries in processor. Usingon/off turns, process until finely chopped.
5. Transfer to bowl.
6. Add onions, cilantro,and chiles. Stir sugar and lime juicein another bowl until sugar dissolves.DO AHEAD: Cranberry and lime juicemixtures can be made 4 hours ahead.Cover separately; chill.
7. Add cranberry mixture and pepitas tolime juice mixture; stir to combine.