Fall Pumpkin Salsa Recipes
ROASTED PUMPKIN SALSA
Roasted pumpkin is the base for this holiday salsa. Great on crackers or raw vegetables. This goes well with pinto bean tacos!
Provided by sueb
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine pumpkin, onion, oil, and cinnamon in a plastic bag; coat well. Spread mixture onto the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 25 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
- Combine tomatoes with their juice, cilantro, jalapeno, ginger, and grapefruit juice in a medium bowl. Add roasted vegetable mixture and mix well. Chill in a refrigerator for 1 hour to combine flavors.
Nutrition Facts : Calories 38 calories, Carbohydrate 4 g, Fat 2.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 33.5 mg, Sugar 1.5 g
FALL PUMPKIN SALSA
One easy different salsa shared by my teacher Chef David. A great fall salsa thats great to serve with toasted pitas, or on top of fish or turkey. Enjoy! Can be made with currant's, I prefer tomatoes. Dried cranberry great also for Thanksgiving!!!
Provided by Lisa G. Sweet Pantry Gal
Categories Vegetable Appetizers
Time 2h5m
Number Of Ingredients 8
Steps:
- 1. First blanch chopped pumpkin in boiling water for 3min. Shock in cold water. When cooled place on paper towel for 2min to get excess water out. Salt slightly.
- 2. Combine all ingredients, drizzle with the olive oil and salt to taste. Cover and let sit out in room temp for 2 hours. Serve or refrigerate till ready to use. Great to serve next to Your cranberry sauce at thanksgiving! Enjoy!!!
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FALL PUMPKIN SALSA RECIPES
First blanch chopped pumpkin in boiling water for 3min. Shock in cold water. When cooled place on paper towel for 2min to get excess water out. Salt slightly. 2. Combine all ingredients, drizzle with the olive oil and salt to taste. Cover and let sit out in room temp for 2 hours. Serve or refrigerate till ready to use.
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