Check out this unique savory Pumpkin Salsa recipe to satisfy your pumpkin craving.
I recently found some Pumpkin Seed Tortilla Chips in the store. I had to buy them since I am a huge fan of pumpkin and I wanted to know how they taste. They have a little bit of a pumpkin pie taste, but not overly sweet. They have a multi-grain taste and texture. I tried them with some regular salsa and they were good, but I wanted more flavor. Inspiration struck to create a pumpkin salsa. The recipe uses canned pumpkin, so this is a smooth rather than chunky salsa. I’m pleased with how it turned out.
Pumpkin Salsa Recipe
This recipe uses diced tomatoes, canned pumpkin, red onion, garlic, cilantro, jalapenos, cumin, lemon or lime juice, and salt & pepper. You can use fresh tomatoes, pumpkin, garlic, and lemon.
Place the tomato, red onion, garlic, cilantro, and jalapeno in a food processor or blender and blend well. Pour the mixture into a saucepan along with the remaining ingredients. Bring the pan to a boil. Reduce the heat, add a lid, and simmer for 30 minutes, stirring occasionally. Let the salsa cool. Store the mixture in a jar with a lid in the refrigerator. This pumpkin salsa can be canned for future use.
I really thought this would be spicy and it wasn’t. It’s similar to the cranberry salsa that I make, but that has more of a kick. I used one small jalapeno in this. I’m guessing that the pumpkin cools down the pepper. Next time I will make it with more jalapeno.
I gave it to a few friends to try and they liked it, but agreed it could have more heat. Nearly all pumpkin recipes are sweet, but this one is savory. Are you going to try it out?
- 1 can (14 oz) diced tomatoes
- 1 cup canned pumpkin
- 1 small red onion, chopped
- 3 cloves garlic
- 1/4 C cilantro, chopped
- 1-2 small jalapeno peppers
- 1/4 t cumin
- 2 T lime or lemon juice
- salt & pepper
- Place the tomato, red onion, garlic, cilantro, and jalapeno in a food processor or blender and blend well.
- Pour the mixture into a saucepan along with the remaining ingredients.
- Bring the pan to a boil.
- Reduce the heat, add a lid, and simmer for 30 minutes, stirring occasionally.
- Let the salsa cool.
- Store the mixture in a jar with a lid in the refrigerator.
- This pumpkin salsa can be canned for future use.