Cranberry Salsa with Cilantro and Chiles
['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.']
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, cilantro, and chiles. 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.
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