This tart-and-spicy salsa pairs well with blue corn chips, or can be served with sliced raw veggies such as zucchini or other squash for low-calorie snacking. Save any leftovers to serve slightly warmed, atop grilled chicken or fish.
Hatch Chili Cranberry Salsa
2 cups fresh cranberries
2 Hatch chile peppers, roasted, seeded, minced (you can substitute Anaheim or Serrano chile peppers)
1 cup chopped fresh cilantro
1/2 onion, minced
1 bunch green onions, chopped
2 tablespoons raw sugar (or stevia)
3/4 cup fresh lime juice
1/2 cup roasted, salted pepitas (pumpkin seeds)
Place cranberries in processor and blend until finely chopped. Transfer to a large mixing bowl and add chiles, cilantro, onions, and green onions. In a small bowl, stir together the sugar (or sweetener) and lime until sugar dissolves completely. Toss lime juice mixture and pepitas into cranberry mixture and serve. Makes about 12 quarter-cup servings.
Refrigerate any leftovers in a covered, airtight container.
Recipe used with permission by registered dietitian Molly Kimball, columnist for NOLA.com|The Times-Picayune.