Pumpkin Salsa Recipe 35
PUMPKIN SALSA RECIPE - (3/5)
Provided by BobLongo
Number Of Ingredients 18
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.
TOMATO-AND-PUMPKINSEED SALSA
Sikli' p'aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Provided by Mark Bittman
Categories quick, condiments, dips and spreads
Time 30m
Yield Yield: About 2 cups
Number Of Ingredients 5
Steps:
- On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle. Blacken the chili and the garlic at the same time (they will take less time than the tomatoes). Cool and peel the tomatoes and garlic.
- Put the tomatoes, salt, garlic and about 1/4 of the habanero in a food processor and purée; add 1/2 cup of the pumpkinseed powder and taste. Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.
- Serve with tortilla chips. (Or anything else.)
PUMPKIN SEED (PEPITA) SALSA
Make and share this Pumpkin Seed (Pepita) Salsa recipe from Food.com.
Provided by Outta Here
Categories < 30 Mins
Time 25m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
- Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
- In a medium bowl, combine all ingredients and mix.
- Can be refrigerated for up to 1 week.
- Serve cold or room temperature.
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