Quick Pumpkin Jalapeno Salsa

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? 😉

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5 from 2 votes

Pumpkin Jalapeno Salsa

A delicious and mildly spicy pumpkin jalapeno salsa that can be enjoyed with tortilla chips or served over meats, in enchiladas, or in chilaquiles.

Course:Appetizer

Cuisine:American

Keywords:jalapeno salsa, jalapeno sauce, pumpkin salsa, pumpkin sauce

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 cups

Calories73 kcal

Author Denise Browning

Cost $ 1.00 per cup

Equipment

• stove top

Ingredients

• 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

Instructions

• 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!

Recipe Notes

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.  

Nutrition

Calories: 73kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 959mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg

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