Pumpkin Salsa Recipe 35

FALL PUMPKIN SALSA

Fall Pumpkin Salsa image

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

Time 2h5m

Number Of Ingredients 8

Ingredients

1 c chopped pumpkin blanched
2 large tomatoes seeded and chopped
2 jalepenos's seeded and small dice
1 chopped red onion
1 clove garlic minced
fresh cilantro
2 Tbsp extra virgin olive oil
salt

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!!!

PUMPKIN SALSA RECIPE - (3/5)

Pumpkin Salsa Recipe - (3/5) image

Provided by BobLongo

Number Of Ingredients 18

Ingredients

1 Tbls Olive Oil
2 medium Tomatoes, chopped
1 small Onion, chopped
2 Garlic cloves, minced
1 (25 oz) can of whole peeled Tomatoes, drained and chopped. I use Cento
1 (15 oz) can of Pumpkin Puree
1/2 tsp Salt
1 tsp Honey
3 Tbls, chopped (from the jar) Jalapenos
1 tsp Cinnamon
1/2 - 1 tsp Crushed Red Pepper Chili flakes, or to taste
1/2 tsp Pumpkin Pie Spice
or
3 Tablespoons Ground Cinnamon
2 teaspoons Ground Ginger
2 teaspoons Nutmeg
1-1/2 teaspoon Ground Allspice
1-1/2 teaspoon Ground Cloves

Steps:

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Pumpkin Salsa, it's absolutely gorgeous tasting! Serve it with pork, chicken or simply with tortilla chips. In a saute pan, heat Olive Oil over medium heat. Add chopped fresh Tomatoes, Onions and Garlic and saute until onions start to turn translucent. Add in the drained, chopped (canned) Tomatoes, Pumpkin puree, Salt, honey, chopped Jalapenos and remaining spices. Cook for 8 - 10 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks. Notes You can also add a small handful of fresh chopped Cilantro if you like, I personally like to sprinkle the fresh Cilantro over my taco instead.

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