A quick, easy,a nd mildly spicy pumpkin jalapeno salsa that can be enjoyed with tortilla chips, veggie crudite, or served over meats, in enchiladas, or in chilaquiles. It’s low carb and gluten-free!
Weekends should be a synonym for relaxation… and of course, for easy and delish foods!
This QUICK pumpkin jalapeno salsa — served with store-bought corn tortilla chips — fulfilled all of those purposes and more.
It made the ideal small bite for a weekend movie marathon… yes, breaking out of the boring popcorn cycle. 😉 It also makes a great appetizer for Thanksgiving!!!
HOW TO MAKE PUMPKIN JALAPENO SALSA
All I needed to do was to cook onions and garlic in oil.
Then stew veggies along with some tomatoes, canned pumpkin puree and jalapenos, as well as a few seasonings and spices… and voila!
In the blink of an eye a tasty homemade salsa was ready to scoop up with tortilla chips, and we were all smiles. 🙂
Tell me this, am I the only one who gets lazy on the weekends, yet still would love to be able to nosh on something fresh?
ABOUT JALAPENO SALSA
This jalapeno salsa recipe is not a Brazilian dish for sure, but rather a variation of one of the many salsas that we are lucky enough to enjoy at Mexican and Tex-Mex restaurants here in Texas.
But you know what?
Whether served as a small bite for a movie or as a casual party starter, our mildly spicy pumpkin salsa, chunkier than a pumpkin sauce, makes the seasonal autumn pumpkin shine bright…
…highlighting how it can be used in more than just baked goodies.
COOK’S NOTES ABOUT PUMPKIN SALSA
- STORE salsa for up to 2 weeks into an airtight container in the fridge.
- Our pumpkin jalapeno salsa is so versatile that can be used on top of grilled pork chops, chicken nachos, in enchiladas and breakfast chilaquiles, and much more.
- It is gluten-free, vegetarian, and low carb too!
So what will it be for you next movie night: chocolate popcorn or this jalapeno salsa? 😉
Pumpkin Jalapeno Salsa
- 1 tablespoon vegetable oil
- 1 small white or yellow onion small diced
- 2 cloves of garlic minced
- 2-3 tablespoons white wine
- 2 tablespoons canned chopped jalapenos drained
- 1 can diced tomatoes 28 oz
- 1 can of pumpkin puree 15 oz
- 1 1/4 teaspoons salt or more if desired
- 1/2 teaspoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- Chopped cilantro optional
- In a saute pan, heat the oil over medium heat. Sweat the onions over medium heat for about 4 minutes, stirring occasionally. Make sure to NOT let them brown. Add the garlic and cook, stirring occasionally, for about 1 minute. Add the wine and let heat for about 30-60 seconds.
- Add in the drained jalapenos, canned diced tomatoes, pumpkin puree, salt, sugar, cinnamon, and cumin.
- Let cook for 8 to 10 minutes, stirring occasionally. Add the chopped cilantro if desired. Remove pan from the heat and let cool completely. Store in an airtight container for up to 15 days. Serve with store-bought tortilla chips, in enchiladas and chilaquiles, or as a sauce for cooked meats. Enjoy!
If desired, you can stir in the juice of 1/2 of a lime right before serving. Store in the fridge for up to 5 days.